Eggless Potato Salad Recipes
CREAMY NO-EGG POTATO SALAD
I don't like chopped boiled eggs in potato salad so I developed this recipe using pickles and pickle juice for tang! The fresh veggies are crunchy and delicious. Yes, there are still eggs in the mayo-based dressing but you can sub an egg-free mayo. Try it - it's yummy!
Provided by SaraFish
Categories Potato
Time 45m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Boil potatoes in water for 25 minutes, drain and set aside to cool.
- Combine remaining ingredients in large covered container and place in refrigerator while potatoes are cooling.
- When potatoes are cool enough to handle, peel and cube them.
- Add to vegetable mayonnaise mixture and toss.
- Cover and chill at least 6 hours or overnight.
- Delicious!
EGGLESS SALAD
Steps:
- Place the tofu in a mixing bowl and mash with a wooden spoon. Mix in the remaining ingredients and combine well. Chill slightly, then serve on a bed of mixed greens or as a sandwich.
SUSAN'S BEST POTATO SALAD
Make and share this Susan's Best Potato Salad recipe from Food.com.
Provided by Emily
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Peel potatoes and cut into 1/2 inch cubes.
- Mix oil, vinegar, salt, sugar and garlic.
- Pour over warm potatoes.
- Refrigerate until cool.
- When ready to serve, mix dill and mayo together and toss with potatoes onions, and radishes.
- Garnish with a few radish slices and green onion sprigs if desired.
Nutrition Facts : Calories 166.9, Fat 2.4, SaturatedFat 0.3, Sodium 304.1, Carbohydrate 33.4, Fiber 4.3, Sugar 2.2, Protein 3.9
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
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