Potato and Artichoke Heart Pasta Salad

Place a steamer insert in a saucepan over 1 to 2 inches of water. Bring water to boiling. Add potatoes to basket, cover, and steam for 20 minutes, or until potatoes are very tender when pierced with the tip of a sharp knife. Transfer potatoes to a large bowl to cool. 2. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Transfer to the bowl with the potatoes. Add the artichoke hearts, hearts of palm, tomatoes, scallions, and dill. 3. For oil-free: In a blender, combine the tofu, vinegar, garlic, and mustard. (If using oil, add oil to blender with other ingredients.) Blend into a smooth sauce. Add salt and season to taste with pepper. 4. Add the sauce to the bowl and mix well. Taste and adjust seasoning. Chill in the fridge or serve at room temperature. Note that pasta will absorb the sauce as it sits: Just before serving, add the milk 1 to 2 tablespoons at a time, to achieve desired texture and creaminess.