Potato Salad

3 pounds of white potatoes
1 cup of chopped celery
tofu chunks cut in the shape of egg halves or chunks seasoned with turmeric
2 tablespoons of chopped fresh parsley
1/2 cup of sliced or largely chopped white or green onions
3 tablespoons of lemon juice
paprika to taste
1 teaspoon of mustard
salt substitute to taste
cayenne pepper to taste
2 tablespoons of vinegar

Clean potatoes by scrubbing them. Then boil them in their skins until tender. Sticking a knife in easily means they are done. Cut into 1/2 to 1 inch cubes. Add seasonings; onion parsley and celery.

Mix lemon juice, vinegar mustard together and chill. Then pour over potato mixture. Fold in tofu. Chill for 1/2 hour before serving.

Serves 8 to 10.