At BBQ’s back in the day (i.e. 1994), there were three kinds of potato salad:
1. With both pickles and onions.
2. With only pickles, no onions.
3. With neither pickles nor onions.
#2 was specifically for me. #3 was specifically for my sister. #1 was for everyone else. Three different potato salads. That’s how awesome my grandma was.
I miss that lady.
My grandpa has since taken over potato salad duty and he tries, but it’s just not the same. (Beets in potato salad, Grandpa? Really?)
In my opinion, potato salad should not be tampered with. Same goes for egg salad. No celery, onions or olives, thank you very much.
When I used to make egg salad it had four ingredients: eggs, mayo, pickles and salt.
As a vegan, my tofu egg salad is almost as simple.
This is one instance where it’s not necessary to press your tofu. Drained and crumbled will do the trick.
You know how green things taste mintier than white things? I believe that no egg egg salad should be yellow. Tofu and vegenaise are both white, thus the addition of mustard and turmeric.
And the key ingredient: the pickles. Dill only. Sweet pickles are disgusting. Word.
Spread on some herby focaccia, it tastes like a summer BBQ.
No onions, please.
No Egg Egg Salad
1 package extra firm tofu, drained and crumbled
1/4 cup chopped fill pickles
1/4 cup vegenaise
1/2 tsp seasoning salt
1/2 tsp turmeric
1 tsp mustard
Combine all ingredients in a medium bowl. Chill to best meld flavors.