* 3-4 medium to large boiling potatoes, totalling 1 lb/450g in weight after peeling
* 1 medium carrot, peeled
* 1/2 cucumber
* About 1/6th of a small onion
* 1 Tbs. olive oil
* 1 tsp. Dijon-style mustard
* Salt, pepper
* 1 Tbs. lemon juice

The tofu “mayonnaise”:

* 1/2 cup (120g, or about 4 ounces) firm tofu, well drained (drain out excess moisture by putting it between two plates for a few minutes)
* 1/4 tsp. salt
* 1/2 Tbs. rice wine vinegar or white wine vinegar or lemon juice
* Pinch of sugar

Add both to a pot and cover with cold water, add a little salt, and bring to a boil. Boil until the potatoes and carrots are tender - the cooking time depends on how big you cut them up. Test for doneness by tasting a piece.

In the meantime, seed the cucumber and slice thinly. Slice the onion thinly also. Put both into a small bowl, and sprinkle with a little salt, and massage with your hands so that moisture comes out of the slices and they become quite limp. Squeeze out excess moisture.

Drain the potatoes and carrot well. While still hot, put into a bowl and add the lemon juice, olive oil, mustard and a little salt and pepper. Mix well, and leave until cooled down to room temperature. Mix in the cucumber and onion.

Make the tofu “mayo”: Put all the ingredients into a food processor (the ‘baby food’ bowl is great for this, if your food processor has one) and whiz until totally smooth. If you don’t have a food processor, mash as finely as you can with a fork or your hands. Mix into the potato salad.

Cover and cool in the refrigerator.
Notes
This potato salad is delicious even without the tofu ‘mayo’. You may want to season it a tad more at the stage where you add the lemon juice and olive oil. Try adding olives and capers for a very zesty non-creamy potato salad. The tofu ‘mayo’-less version keeps a bit better, so may be a better choice in hot weather if you can’t keep the salad somewhere cool, or pack it with an ice pack.