Food & Cooking Recipes Salad Recipes Mostly Not Potato Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Less potatoes are used but this hearty, filling potato salad adds firm tofu to make a complete meal. Ingredients 1 pound red-skinned potatoes, unpeeled, cut into ½-inch pieces 4 ounces green beans, trimmed and sliced into 1-inch pieces 2 tablespoons whole-grain mustard 2 tablespoons red-wine vinegar 3 tablespoons extra-virgin olive oil ½ teaspoon natural cane sugar Fine-grain sea salt 1 leek, white and tender green parts, trimmed and chopped ¼ cup finely chopped fresh dill 6 small stalks celery, trimmed and diced 1 cucumber, peeled, seeded, and diced 6 ounces extra-firm tofu, diced 1 tablespoon minced chives Directions Bring a medium pot of well-salted water to a boil. Add potatoes and cook until tender but not falling apart, about 10 minutes. Just before potatoes are done, add green beans to the pot for 30 seconds. Drain and set aside. Whisk mustard, vinegar, 2 teaspoons oil, sugar, and 1/4 teaspoon salt in a bowl. Heat remaining oil in a large skillet over medium-high heat. Add leek and dill, and saute, stirring occasionally, until golden and slightly crispy, 4 to 5 minutes. Gently toss potatoes and green beans, celery, cucumber, tofu, chives, and half the leeks with the mustard dressing in a bowl. Adjust salt, if necessary. Top with remaining leeks. Serve chilled or at room temperature. Cook's Notes This recipe was adapted with permission from "Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen" by Heidi Swanson, copyright 2011. Published by Ten Speed Press, a division of Random House, Inc. Rate it Print