Can be prepared in 45 minutes or less.

Ingredients

　　1 pound small red potatoes (about 7), scrubbed

　　3 ounces soft tofu

　　1 tablespoon fresh lemon juice

　　1/8 teaspoon dried tarragon

　　2 tablespoons olive oil (preferably extra-virgin)

　　1/2 small red onion, sliced thin

　　1/4 cup minced fresh parsley leaves

　　In a large saucepan combine the potatoes with enough water to cover them by 1 inch, bring the water to a boil, and boil the potatoes for 15 to 20 minutes, or until they are tender. While the potatoes are cooking, in a blender blend the tofu, the lemon juice, the tarragon, and 2 tablespoons water until the mixture is just combined, with the motor running add the oil in a stream and blend the "mayonnaise" until it is emulsified. Drain the potatoes, quarter them, and in a bowl toss them with the onion, the parsley, the mayonnaise, and salt and pepper to taste.