Potato Salad Tofu Mayonnaise

• 1 pound small red potatoes (about 7), scrubbed
• 3 ounces soft tofu
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon dried tarragon
• 2 tablespoons olive oil (preferably extra-virgin)
• 1/2 small red onion, sliced thin
• 1/4 cup minced fresh parsley leaves

1. In a large saucepan combine the potatoes with enough water to cover them by 1 inch, bring the water to a boil, and boil the potatoes for 15 to 20 minutes, or until they are tender.
2. While the potatoes are cooking, in a blender blend the tofu, the lemon juice, the tarragon, and 2 tablespoons water until the mixture is just combined, with the motor running add the oil in a stream and blend the "mayonnaise" until it is emulsified.
3. Drain the potatoes, quarter them, and in a bowl toss them with the onion, the parsley, the mayonnaise, and salt and pepper to taste.

red potatoes, tofu, lemon juice, tarragon, olive oil, red onion, parsley

Taken from www.epicurious.com/recipes/food/views/potato-salad-tofu-mayonnaise-10268 (may not work)