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Recipes » Main Dish » Potato Meets Egg Salad
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Potato Meets Egg Salad

Reprinted from Plant-Powered Families by Dreena Burton (BenBellaBooks, 2015)

1 Tbsp tahini

1 Tbsp apple cider or coconut vinegar

3 Tbsp plain nondairy milk

½ tsp Dijon or prepared mustard

½ Tbsp nutritional yeast (optional)

¼ tsp black salt (see tips)

¼ tsp turmeric (see tips)

⅛ tsp paprika or smoked paprika (see tips)

Few pinches sea salt to taste

Freshly ground black pepper to taste (optional)

½ tsp pure maple syrup

1 cup cooked and cooled diced red or yellow potato (see tips)

¼ cup diced yellow bell pepper

2 Tbsp diced celery

1 Tbsp chopped chives, or ½ tsp dry dill weed (optional; see tips)

1 In a bowl, whisk together the tahini, vinegar, milk, and mustard.

2 Add the nutritional yeast, black salt, turmeric, paprika, sea salt, black pepper, and maple syrup, and whisk through again.

3 Add the potatoes, bell pepper, celery, and parsley or chives, and stir through.

4 Taste, and season with extra salt if needed (depending on whether you are subbing tofu for potatoes, and also whether you use black salt).

5 Serve, or refrigerate for 2–3 days.

Black Salt Note: This contributes a distinct “eggy” flavor to this salad. If you omit it, you may want to season with other ingredients including extra salt.

Turmeric Note: Turmeric adds color to this mix, not flavor, so you can omit it if you like.

Paprika Note: Smoked paprika has an incredible flavor and gives a totally different flavor twist to this salad. It is a tasty addition for adults. If you love it, you can use more to taste.

Potato Note: Mashed firm tofu can be substituted for all or half of the potato. Adjust seasoning to taste with tofu.

Vegetable Note: You can omit the veggies for the kiddos, or substitute minced cucumber or minced pickles!

You can also substitute onion or garlic powder for the chives/dried dill.

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