Herby potato salad with tofu mayo recipe

Ingredients

• 2 lb (900 g) small new potatoes, halved
• 2 bunches of spring onions (scallions), chopped
• 1 bunch of chives, snipped, plus extra for sprinkling
• A handful of flat-leaf parsley, finely chopped
• A handful of mint, finely chopped

• 8 oz (225 g) silken tofu
• ½ small grated lemon juice and zest
• 2 tbsp cider apple vinegar
• 4 tbsp extra virgin olive oil
• 1 garlic clove, crushed
• Salt and freshly ground black pepper

1. Place the halved potatoes into a large saucepan, cover with plenty of cold water and bring to the boil. Boil for about 15 minutes until the potatoes are tender but not mushy. Drain well.
2. Meanwhile for the mayo, place the tofu, lemon zest and juice and vinegar in a blender and blitz. With the motor running, add the olive oil through the feed tube, in a steady stream, until the mixture is well combined and creamy. Stir in the garlic and season to taste with salt and pepper.
3. Drain the potatoes and if they are larger than bite-sized cut in half again. Place in a bowl with the spring onions, herbs and mayo. Toss the potatoes gently in the mayo while they are still warm. Sprinkle with snipped chives and serve warm or cold.