Potato Salad with Dill Dressing

Suggested Piece: 3 Qt. Roaster with Inset

Ingredients
3-4 large potatoes (#3 cone)

2-3 green onions, sliced
2-3 radishes (#2 cone)

Cancer Project Creamy Dill Dressing

1 pkg. (12.3 oz.) firm silken tofu
2 tbsp. freshly squeezed lemon juice
3 tbsp. seasoned rice vinegar
1 tbsp. apple cider vinegar
1 tsp. garlic powder
½ tsp. dried dill weed
1 tsp. salt

Directions

Add ½ inch of water to 3 Qt. Roaster, set on burner and turn to medium heat. Using #3 cone, cut potatoes into 3 Qt. Inset, rinse. Place inset in 3 Qt. Roaster, cover and wait until vapo-valve clicks then reduce to low. While potatoes are cooking combine all ingredients for the Dill Dressing in a blender or food processor for 1-2 min. until completely smooth. Once potatoes are cooked through rinse under cold water again. Fold together with green onions, radishes, and Dill Dressing.