Potato Meets Egg Salad¶
 Serves |
 Total Time |
|---|---|
| 2-3 | 0 minutes |
Ingredients¶
1 Tbsp tahini
1 Tbsp apple cider or coconut vinegar
3 Tbsp plain nondairy milk
0.5 tsp Dijon or prepared mustard
0.5 Tbsp nutritional yeast- 0.25 tsp black salt
0.25 tsp turmeric
0.13 tsp plain or smoked paprika- 1 pinch sea salt
- some black pepper (optional)
0.5 tsp pure maple syrup
1 cup cooked and cooled red or yellow potatoes
0.25 cup diced bell pepper
2 Tbsp celery
1 Tbsp parsley or chives- 0.5 tsp dry dill (optional)
Cookware¶
- 1 bowl
Instructions¶
Step 1¶
In a bowl, whisk together the tahini, apple cider or coconut vinegar, plain nondairy milk, and Dijon or prepared mustard.
Step 2¶
Add the nutritional yeast, black salt, turmeric, plain or smoked paprika, sea salt, black pepper (optional), and pure maple syrup, and whisk through again.
Step 3¶
Add the cooked and cooled red or yellow potatoes, diced bell pepper, celery, and parsley or chives or dry dill (optional), and stir through.
Step 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).
Step 5¶
Serve, or refrigerate for 2–3 days.
Source