8-10 lg. White Rose or red potatoes, skins on, boiled until just tender
1 med. carrot, diced
2 lg. ribs celery, with leaves, diced
1 lg. red bell pepper, diced
1 lg. white or red onion, diced
1 c. diced Japanese cucumber
1/2 c. finely chopped fresh dill
1 tbsp. finely chopped parsley
1 c. firm tofu, drained and cut into 2-inch cubes
3/4 c. mayonnaise
1 heaping tbsp. Dijon mustard
1 tbsp. fresh lemon juice
Sea salt to taste (optional)
White pepper to taste
2 hard-boiled eggs, sliced, for garnish
Paprika for garnish

Cut potatoes into 3/4 inch cubes. Combine potatoes with next 7 ingredients in large bowl, adding each one-by-one; combine well. Place next 6 ingredients in blender, and blend until smooth and creamy. Pour over salad mixture, and toss until uniformly moistened. Add more mayonnaise, if desired. Place salad in attractive bowl, and garnish with egg slices. Refrigerate 4 hours or overnight. Before serving, dust with paprika. Serves 6 to 8.