What’s a barbecue without potato salad? Whether you like to carb it up or ditch the starch, I’ve got the perfect salad recipe for you! Both have a hint of eggy flavor and a little egg-like texture as well!

The Fourth of July is almost here! There’s got to be potato salad on the Fourth! After going vegan, I stopped having potato salad because I only ever liked the kind I had as a kid, and it just wasn’t vegan. It was easy to replace the mayonnaise, simply swap it out for vegan mayo, of course, but the egg. To me, a good potato salad is reliant upon that touch of hard-boiled egg, but an egg is not something I care to eat ever again.

Last summer, I thought up a hack for my potato salad dilemma. I simply swapped out the salt I would normally use with Kala Namak (Indian Black Salt).

Kala Namak gives foods an eggy taste. This is due to its high sulfur content. Just d on’t be fooled by the black salt name — it’s actually pink!

Another dilemma, for me, was that we often try to stay light on the starches. Luckily, we have good ol cauliflower to the rescue for that one. I learned if you steam small florets and use them in place of the potato, this also makes an excellent salad!

Now, the first time I used the Kala Namak, and the cauliflower actually (I made two salads for one night), excited about how good they turned out, I made a post on Instagram. Someone commented that she adds silken tofu, to replace that egg white texture. I liked this idea, so the next time I made potato salad, I added some of it as well.

I’m really happy that I’m able to enjoy potato salad again. And that I have a new, cauliflower salad, with the same flavors, for when I want to be good and am watching what I eat. A few of my customers don’t eat potatoes either, so the cauliflower is a good option for them as well.

Will you make one or both of these for your celebration this Independence Day? Let me know if they’re a hit! Please leave a comment below or tag me on Instagram, @veggiesattiffanis.

Print Deviled EggLESS Potato (or Cauliflower) Salad Vegan version of a deviled egg potato salad with a low-carb cauliflower option. 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.

4.3 / 5 ( 3 votes )

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