Potato Meets Egg Salad¶
 Serves |
 Total Time |
|---|---|
| 2-3 | 0 minutes |
Ingredients¶
1 Tbsp (16 g) tahini
1 Tbsp (5 g) apple cider or coconut vinegar
3 Tbsp (21 g) plain nondairy milk- 0.5 tsp (2 g) Dijon or prepared mustard
0.5 Tbsp (2 g) nutritional yeast- 0.25 tsp black salt
0.25 tsp (1 g) turmeric
0.13 tsp plain or smoked paprika- 1 pinch sea salt
- some black pepper (optional)
0.5 tsp (3 g) pure maple syrup
1 cup (86 g) cooked and cooled red or yellow potatoes- 0.25 cup (36 g) diced bell pepper
2 Tbsp (18 g) celery
1 Tbsp (3 g) parsley or chives- 0.5 tsp (2 g) 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