Rosemary Dijon Hot Potato Salad

2 lbs. red potatoes, scrubbed and diced into 1/2-3/4 inch pieces
1/2 red onion, diced
2 zucchini, cut into 1/2 inch pieces
2 cloves garlic, diced
1 tbsp. fresh rosemary, ground finely
1 can (15 oz.) navy beans (or other small white beans), drained
1/2 package silken tofu
3 tbsp. dijon mustard
1/3 c. lemon juice
3 tbsp. rice vinegar
1 bunch green onions, diced
Salt to taste

Boil potatoes until soft, approximately 15-20 minutes. Meanwhile in a dry skillet, sauté zucchini, garlic, and onion for approximately 6 minutes, so the zucchini and onion begin to caramelize but stay al dente. Toss rosemary into zucchini/onion mixture and remove from heat. In a blender, combine tofu, mustard, lemon juice, and vinegar. Drain potatoes and add to large mixing bowl. Add zucchini/onion mixture, beans, green onions, and dressing. Toss and serve warm.