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Recipe Category: Potato
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Potato Salad Seitan Strips Tarragon-Mustard Vinaigrette Recipe
Ingredients
Makes 4 to 6 servings
- 1 1/2 pounds small red potatoes, unpeeled and halved or quartered
- 1/2 cup minced red onion
- 2 celery ribs, chopped
- 1/3 cup plus 1 tablespoon olive oil
- 6 ounces seitan cut into 1/4-inch strips
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 2 tablespoons tarragon vinegar
- 1 teaspoon minced fresh tarragon or 1/4 teaspoon dried
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Method
- In a large pot of boiling salted water, cook the potatoes until tender, about 20 minutes
- Drain well and place in a large bowl
- Add the onion and celery and set aside
- In a large skillet, heat 1 tablespoon of the oil over medium-high heat
- Add the seitan and cook until browned on all sides, about 5 minutes
- Add to the potato mixture
- In a small bowl, combine the remaining 1/3 cup oil with the mustard, garlic, vinegar, tarragon, salt and pepper
- Blend well
- Pour the dressing over the potato salad, toss gently to combine and serve
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