Preparation / Directions:
Step 1 Bake the potatoes at 425 degrees for 40 minutes. Cool thoroughly.
Step 2 Cut the potatoes into half-inch cubes and saute in olive oil. When the potato cubes just begin to turn golden, sprinkle turmeric over the potatoes, covering the top layer of potatoes. Add 1/4 teaspoon powdered cloves and 1/4 teaspoon ground coriander. Toss potato cubes in skillet until the spices are well distributed. Saute one more minute. Remove potatoes to a large bowl.
Step 3 Cube the tofu. Use fried tofu, which is already firm and has a golden crust on the outside. Slice the mushrooms. Saute the tofu, dill seeds, and mushrooms in olive oil for 3-5 minutes, then put in bowl with the potatoes.
Step 4 In a mixing bowl, mix together 6 tablespoons mayonnaise 2 tablespoons dijon mustard 1 tablespoon balsalmic vinegar 5-6 salad onions, diced salt to taste
Pour the sauce over the potatoes, tofu and mushrooms in the bowl and mix until coated.
Step 5 With scissors, cut into small pieces 1 bunch of fresh cilantro 8-10 large leaves of fresh basil
Add to potatoes and toss until the herbs are well distributed throughout the potato salad.
Step 6 Cover the top with alfalfa sprouts to garnish and for additional protein. Serve warm for dinner, cold for lunch.
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