Evs Eggless Potato Salad Recipes

CREAMY NO-EGG POTATO SALAD

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!

ALMOST EGGLESS EGG SALAD

Steps:

• In a small bowl, combine mayonnaise, sweet pickle relish, vinegar, mustard, sugar, turmeric, dill, and parsley. Mix well, and reserve.
• Place drained tofu in large bowl, and crumble with a fork. Stir in onion and celery. Mix in reserved mixture. Season to taste with salt and pepper. Chill for several hours to allow flavors to blend.

EGGLESS POTATO SALAD

Steps:

• 1. Peel and slice potatoes into quarters. Boil for about 15 mins.
• 2. Put all the vegetables into a dish; mix together.
• 3. Add the mustard, sour cream, and horseradish; mix together again.
• 4. Break up the anchovies put into the salad. Then mix again. Chill for at least an hour.

EV'S EGGLESS POTATO SALAD

Steps:

• 1. scrub potatoes and microwave until nearly done Let cool, then chop into bite sized pieces. Put in large bowl.
• 2. dice dill pickles, Walla-Walla sweet onion and celery; add to bowl as well. Slice black olives in 3rds and add to mix.
• 3. The sauce is actually more towards your taste than measurements. Start with what is given and mix till no more lumps. Taste with spoon. The sauce should have a good pickle flavor with some mustard taste but not over powering. You may need to add more juice a little at a time and whisk until it tastes right. Add salt and pepper to the mix to help with the flavor. When it tastes right, pour over your potato mix and toss gently
• 4. chill in refrigerator for up to 2 hours before serving. Taste again to see if you need to add more salt/pepper or pickle juice as the potatoes will soak up the sauce.

CONTEST-WINNING OLD-FASHIONED POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

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

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.

DEVILED EGGLESS SALAD

Steps:

• In a food processor or blender combine cottage cheese, mayonnaise, yogurt, mustard, soy sauce, turmeric, Worcestershire sauce and vinegar. Process until well blended. Add tofu and pulse a few times, maintaining a bit of texture. Stir in green onions. Refrigerate for at least 3 hours to allow flavors to meld.