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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)

Ingredients

  • 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)

Instructions

  • 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.

Cooking Tips

  • 1. 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.
  • 2. Turmeric Note: Turmeric adds color to this mix, not flavor, so you can omit it if you like.
  • 3. 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.
  • 4. Potato Note: Mashed firm tofu can be substituted for all or half of the potato. Adjust seasoning to taste with tofu.
  • 5. Vegetable Note: You can omit the veggies for the kiddos, or substitute minced cucumber or minced pickles!
  • 6. You can also substitute onion or garlic powder for the chives/dried dill.

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