Keeping on the zucchini tip, I managed to make a creamy potato salad with zucchini cream as the base. It's glorious and so needed in the summer cause we want our potato salad super creamy and saucy but without the heaviness, yeah?!
If you want another comforting dish made with a peeled and cooked zucchini check out the vegan carbonara.
** makes 6 side servings
2 lbs mini yellow or red potatoes
2 zucchini, peel and roughly chop (about 1 1/2 cups chopped)
1/3 C crumbled firm tofu
2 tbsp grainy dijon mustard
1 tbsp apple cider vinegar
1 tbsp sweet green relish
2 tbsp olive oil
1 tsp garlic powder
1 tsp ground pepper
1 tsp miso paste
1/2 tsp celery salt
1/2 tsp sea salt
1/4 tsp smoked paprika
1/3 C chopped green onion (about 2 onions)
1/2 C finely chopped celery (about 1 stalk)
2 tbsp fresh chopped dill
Place potatoes in a pot of cold water and bring to a boil. Boil potatoes for 10 to 12 minutes until tender. Be sure to add in zucchini in the last 5 minutes of cook time.
Drain potatoes and fish out the zucchini pieces and place them in a high powered blender. Once the potatoes are cool enough to touch you can halve or quarter them into a dice depending on their size. Refrigerate the potatoes until completely cooled.
Drain the excess water from the tofu either by using a tofu press before crumbling it or once crumbled and measured I just squeeze it in a nut milk bag. You can also use a fine mesh sieve or double layer of cheese cloth. Add the tofu to the blender with the zucchini, mustard, apple cider vinegar, relish, olive oil, garlic powder, ground pepper, miso paste, celery salt, sea salt, and smoked paprika. Blend it on high until very smooth and creamy. Ensure you don't feel any texture from the zucchini in your mouth when you taste it. It should blend completely smooth and the zucchini is undetectable!
Chill the sauce so it isn't warm when you add it the potatoes. When ready to prepare the potato salad add green onion, celery, and dill to the bowl of potatoes and then toss with all the sauce. This can also sit for a day ahead of time or can be served immediately.
Keep leftovers refrigerated and consume within 3 to 4 days.