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- Makes 10 cups
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Potato and pasta soak up a creamy dressing in this meal-worthy pasta salad. Hearts of palm and artichoke hearts add a nutty richness. Waxy potatoes, such as red or fingerling, will hold their shape best in this dish, but you can make do with any variety you have on hand. You can substitute dill with an equal amount of any other fresh herbs, such as basil, cilantro, or parsley.
Ingredients
- 1½ pounds potatoes, any variety, scrubbed and cut into 1-inch chunks
- 2 cups dry whole grain pasta, any variety
- 1 15-ounce can artichoke hearts, rinsed, drained and quartered lengthwise
- 4 ounces hearts of palm, sliced (½ cup)
- 1 cup cherry tomatoes, cut into halves
- 2 stalks scallions (green onions), thinly sliced
- 2 tablespoons finely chopped fresh dill (or 1 tablespoon dried dill weed)
- 1 12-ounce package silken tofu, drained
- 2½ tablespoons white wine vinegar
- 2 small cloves garlic
- 1½ teaspoons yellow mustard
- Sea salt
- ¼ to ½ cup unsweetened, unflavored plant-based milk
Instructions
- Place a steamer insert in a saucepan over 1 to 2 inches of water. Bring water to boiling. Add potatoes to basket, cover, and steam for 20 minutes, or until potatoes are very tender when pierced with the tip of a sharp knife. Transfer potatoes to a large bowl to cool.
- Cook pasta according to package directions; drain. Rinse with cold water; drain again. Transfer to the bowl with the potatoes. Add the artichoke hearts, hearts of palm, tomatoes, scallions, and dill.
- In a blender, combine the tofu, vinegar, garlic, and mustard. Blend into a smooth sauce. Season to taste with salt and pepper.
- Add the sauce to the bowl and mix well. Taste and adjust seasoning. Chill in the fridge or serve at room temperature. Note that pasta will absorb the sauce as it sits: Just before serving, add the plant-based milk 1 to 2 Tbsp. at a time, to achieve desired texture and creaminess.
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Comments (17)
(5 from 12 votes)This dish was easy to make and it is delish. My family loved it
Delicious! Do you have the macros for this?
Hi Kira, We are currently working on adding nutritional information to all our recipes and anticipate for this feature to be live on the website in coming months. Please stay tuned for updates! Thanks, Lisa Forks Over Knives Support
Great tasting potato salad with a few changes. Instead of yellow mustard, I used only 1/2 tsp of Dijon mustard and added 2 tsp of curry - you can hardly taste it, but it adds a little oomph to it - I always use curry. I may come up with more changes in the future.
Sauce was delicious, and easy to make !! Potato salad is a love of mine, and this one is exceptional. Thank you, FOK !!
Okay, this is my fave FOK recipe to date. I love a good potato salad, and this one is perfection. Added chopped celery (natch!),
I found this to be very bland and I didn't care for the potato/pasta combination. The artichoke was an interesting touch, but the hearts of palm just disappeared into the mix and I felt it added nothing to the flavor or texture. I took it on a camping trip and my vegan fans were not fond of it, either.
It was delicious. I used half the amount of pasta. I added a little more vinegar, a cucumber, a dill pickle, 2 stalks of celery, and a handful of black olives. I didn’t include the hearts of palm because I didn’t have any.
Use white beans instead of tofu, I've seen it as a substitute in other tofu dressing recipes.
Awesome, light but filling. Great for lunch or dinner.
What can be substituted for the tofu?
Maybe like a cashew cheese type sauce?
This is such a nice and healthy recipe! I love a creamy dressing, but they are usually high in calories. This one seems perfect! I can’t wait to try it! Thank you! Carolyn P.
Don’t know haven’t made it yet just want to print out the recipe
I can never decide on pasta or potato salad... this solves the problem and then some!
I love this, so simple and delicious. Plenty of plant protein too from the ‘hidden’ tofu in the sauce.
Delicious!