Vegan version of a deviled egg potato salad with a low-carb cauliflower option.
Course Salad
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Servings 8
Author Tiffani Wells
Ingredients
4 1/2lbsRusset potatoes, halved OR 8 cups small cauliflower florets
3/4cupsweet pickles, roughly chopped
1/2cupvegan mayonnaise
1/2cupgreen onions, chopped
1/2cupred onion, diced
1/2 cupcelery, diced
2.25oz cansliced black olives
1/3blockextra firm silken tofu, diced smallMUST be silken!
1Tbsp + 1 tspfresh dill
2tspyellow mustard
1 1/2tspKala Namak (Indian black salt)this is essential for an "egg" flavor
1/2tsp ground black pepper
Instructions
If using potatoes:Bring a large pot of slightly salted water to boil. Once boiling, add the potato halves and boil for about 15 minutes, or until fork tender. Drain and add to an ice bath. Once cool, remove potatoes, peel, and largely dice. Add diced potato to a large salad bowl. If using cauliflower:In a large pot fitted with a steamer basket, steam the cauliflower florets for approximately 10 minutes, or until tender. Add cauliflower to an ice bath. Once cool, add to a large salad bowl.
Add remaining ingredients to the bowl with the potatoes/cauiflower. Stir well, taste, and adjust seasoning if desired. Chill in refrigerator until ready to serve.