Eggless Potato Salad Recipes
EGGLESS POTATO SALAD
Yum! Loved the sour cream in this delicious recipe. Not only did it add lightness, but added flavor.
Provided by misty mosley
Categories Other Snacks
Time 50m
Number Of Ingredients 11
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.
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.
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- Boil (whole) potatoes until soft- a knife should be able to be inserted easily. Drain potatoes and let cool 20 minutes or so.
- In a large bowl, combine water, vinegar, salt, pepper, sugar, parsley, onion and celery together. Set aside.
- Peel warm potatoes (skin should come off really easily using a butter knife or spoon), cut into large cubes and place into vinegar mixture in bowl. Stir to coat warm potatoes in marinating liquid. Cover and refrigerate 12-24 hours.
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- Scrub and rinse the potatoes well then cut them into one inch pieces. Transfer to a large pot, cover with cold water and bring to a boil. Add the bay leaves, a good pinch of salt and the turmeric. Cook until the potatoes are perfectly tender but not mushy.
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