With the addition of tofu, this becomes a flavorful main dish salad. Simple though this is, it’s always a hit with guests, and is a good potluck dish. Adapted from The Vegetarian Family Cookbook ^[1].

Serves: 6

• 5 medium Yukon Gold or red-skinned potatoes
• One 16-ounce tub extra-firm tofu
• 1 tablespoon olive oil
• 1/2 medium green pepper, cut into short thin strips
• 1/2 medium red bell pepper, cut into short thin strips
• 1/4 to 1/2 cup sun-dried tomatoes (oil-cured or not), thinly sliced
• 1/2 cup natural bottled vinaigrette, low-fat if desired
• Salt and freshly ground pepper to taste

Microwave or bake the potatoes in their skins until done but still firm. Let them cool to room temperature. Slip their skins off when they’ve cooled and cut into 1/2- to 3/4-inch chunks and place in a serving container.

Meanwhile, cut the tofu into 1/2-inch-thick slices. Blot well between clean tea-towels or several layers of paper towel, and cut into 1/2-inch dice.

Heat just enough oil to coat the bottom of a wide skillet. Add the tofu and sauté over medium-high heat, stirring frequently until golden on most sides.

Combine the tofu with the potatoes in the serving container. Add the remaining ingredients and stir together gently. Cover and allow the salad to marinate at room temperature for 30 minutes to an hour. If needed, add a bit more vinaigrette to moisten, then stir again and serve.

• See more of VegKitchen’s recipes for potato salads. ^[2]