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Deviled EggLESS Potato (or Cauliflower) Salad

Vegan version of a deviled egg potato salad with a low-carb cauliflower option.
Course Salad
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8
Author Tiffani Wells

Ingredients

  • 4 1/2 lbs Russet potatoes, halved OR 8 cups small cauliflower florets
  • 3/4 cup sweet pickles, roughly chopped
  • 1/2 cup vegan mayonnaise
  • 1/2 cup green onions, chopped
  • 1/2 cup red onion, diced
  • 1/2 cup celery, diced
  • 2.25 oz can sliced black olives
  • 1/3 block extra firm silken tofu, diced small MUST be silken!
  • 1 Tbsp + 1 tsp fresh dill
  • 2 tsp yellow mustard
  • 1 1/2 tsp Kala Namak (Indian black salt) this is essential for an "egg" flavor
  • 1/2 tsp 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.

Notes

Allow additional time for cooling.