Summery French Style Potato Salad with Tangy Dressing

A delicious Summery French Style Potato Salad with Tangy Dressing with lots of fresh herbs!

Ingredients

• 1 kg (2.2 lb) fingerling potatoes or other small yellow potatoes⁣
• 3 green onions, finely chopped⁣
• 2 tbsp finely chopped parsley⁣
• salt & pepper to taste⁣
• (+ boiling water & salt)⁣

Dressing

• 3 1/2 tbsp apple cider vinegar⁣
• 3 1/2 tbsp extra virgin olive oil ⁣
• 2 1/2 tbsp whole grain French mustard⁣
• salt & pepper to taste ⁣
• 2 tbsp finely chopped dill⁣

⁣
Crispy Panko Crusted Tofu

• 1 block (14 oz / 400 g) extra firm tofu, pressed and drained + salt & pepper to taste⁣
• 1/3 cup (0.8 dl) all-purpose flour mixed with 1/2 tsp white pepper & 1/2 tsp salt⁣
• 2/3 cup (1.6 dl) panko bread crumbs (sub with other bread crumbs if you don’t have panko)⁣
• 1/3 cup (0.8 dl) plant based cooking cream or milk⁣
• + 1-2 tbsp rapeseed oil for pan-frying⁣

⁣
Served with

• Black Seaweed Caviar, Oat Fraiche mixed with lemon juice & salt⁣

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STEPS

• Cut potatoes into ~2.5 cm thick slices, cook in a large pan with salted boiling water. Cook for ~12-14 minutes or until tender then drain and place in a large bowl.⁣

• Add the green onions, parsley salt & pepper, gently mix. Then add the dressing, mix well and make sure all potatoes are coated.⁣

• Dressing:⁣ Whisk together vinegar & olive oil then add remaining ingredients and mix well.⁣

• Crispy Panko Crusted Tofu:⁣ Pat dry tofu with clean kitchen towel and cut in 1.5-2 cm thick slices, pat dry the slices and season with salt & pepper on each side. Place flour mixture, panko bread crumbs and cream/milk in three separate shallow bowls.⁣

• First coat tofu well in flour, then dip in the cream/milk and finally cover with bread crumbs. Place in a heated pan with 1-2 tbsp rapeseed oil and fry on each side on medium heat until golden brown and crispy.⁣

Seiran is a vegan food photographer & recipe developer based in Stockholm, Sweden.

Find more of her recipes on: www.legallyplantbased.com