Evs Eggless Potato Salad Recipes
EV'S EGGLESS POTATO SALAD
I became allergic to eggs at a young age and my parents never tried to find ways to cook things without eggs so I could have some. After getting married and explaining my shortcomings to my mother-in-law, we were invited over for a barbeque and all the fixings. To my surprise Ev had spent all day working on various sauces...
Provided by Patt Lisenbee
Categories Potato Salads
Time 1h35m
Number Of Ingredients 10
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.
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.
EV'S POTATO SALAD
My 'signature' potato salad. We have this atleast once a week over the summer with simple, grilled suppers.
Provided by evelynathens
Categories Potato
Time 45m
Yield 10-8 serving(s)
Number Of Ingredients 15
Steps:
- Boil the potatoes in salted water for 25 minutes, or until just tender.
- Drain, let cool enough to be handled and peel.
- Cut into ½ inch slices and put in a large bowl.
- Whisk together the olive oil, vinegar, mustard, paprika and salt and pepper and pour dressing over potatoes; add the bell pepper, ½ cup of the onion, the garlic clove and toss.
- Let salad marinate, loosely covered and at room temperature, for 1 hour.
- Stir in sour cream, egg, ¼ cup onion and dill pickles and season to taste.
- Chill salad, covered, for 2 hours or overnight.
- Serve at or close to room temperature.
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!
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