Cubed precooked potatoes mixed with petite peas, cut green beans, scallion, celery, fresh basil and ginger. Tossed with a creamy orange curry dressing!

Makes 8 cups

Dressing: Makes 1-3/4 cups

12.3 oz. pkg. firm Mori-Nu Silken Tofu, rinsed

1/4 c. apple cider vinegar

1/4 c. orange marmalade

1/4 c. powdered sugar

1 t. salt

1 t. mild curry powder

1/4 t. garlic powder

1/4 t. red cayenne pepper

2 T. extra virgin olive oil

Into blender container, squish tofu between your fingers. Add remaining ingredients. Blend till very creamy.

Transfer to refrigerator and chill till very cold. Do not reblend before using, as it thickens considerably when chilled, and reblending it will thin the dressing from the heat of the blades.


8 med.-lg. russet potatoes (the kind you get in a 5-10 lb. bag)

1/2 t. salt

1/4 t. celery seed

freshly ground black pepper to taste

Wash potatoes; leave skins on. Place in large pot with water to cover by 2 inches. Softly boil till fork tender. Drain. When warm enough to handle, peel, then cut into 1/2 inch cubes, while still warm (waiting till they’re cold will produce too ‘clean’ a cut).

Transfer to large mixing bowl. Add salt, celery seed, and freshly ground black pepper. Gently toss. Let set at room temperature till ready to serve.


3/4 c. diced celery including lots of leaves

1/2 c. sliced green scallion, green and white part

1 T. peeled, finely diced fresh ginger

1 c. froz. petite peas, thawed

1 c. froz. cut green beans, thawed

5-7 fresh basil leaves, thinly sliced, plus a few whole leaves for garnish

When ready to serve: Add the salad veggies and basil to the potatoes. Toss to distribute.

Pour dressing over all. Toss to thoroughly coat.

Serve either family style, or make individual servings by packing a custard cup, or other type cup, with the potato salad. Invert onto individual serving plates, tap bottom and lift off cup. Garnish each with a basil leaf and a little freshly ground black pepper. Serve.

Notes: If you prefer to assemble the salad in advance, that’s fine, as long as you thoroughly chill the dressing beforehand till cold and thick; and as long as you don’t make it more than a couple of hours in advance, so that the assembled salad doesn’t set too long in the refrigerator.

With all the veggies plus the added protein from the tofu, this could be called a health food salad, but it doesn’t taste and texture like one!


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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