Skip to content

🥪 Potato Meets Egg Salad

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

Comments