Instructions: Place potatoes in medium saucepan and cover with water. Bring to a boil and then reduce heat. Simmer covered for 20 - 25 minutes or until potatoes are tender. Drain well, cool slightly and then cube or slice the potatoes. Set aside.

In a large bow, whisk the tofu, mayonnaise, mustard, salt, pepper, Italian dressing and sugar until blended. Stir in celery, onion and pickle relish. Add the potatoes. Toss lightly to coat. Cover and chill for 6 to 24 hours before serving.

Yield: About 12 cups.

Serving size: about 1 cup

NOTES :

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