2,469 Readers

Potato-Meets-Egg Salad

·
·
< 1 min read
Summary

Move over eggs! Potatoes have something you don’t — fiber, vitamin C, and six times the vitamin B6. Some of the potato’s fiber is of the prebiotic variety — which your healthy bacteria will be happy to feed on! Enjoy this take on traditional egg salad as a sandwich, over greens in a salad, or as a side or snack.

Yields2 ServingsPrep Time20 minsTotal Time20 mins

Ingredients

 1 tbsp tahini
 1 tbsp organic apple cider vinegar (or coconut or red wine vinegar)
 3 tbsp non-dairy milk (plain, unsweetened)
 ½ tsp dijon mustard (or prepared mustard)
 ½ tbsp nutritional yeast (optional)
 ¼ tsp black salt (optional but recommended, see Chef’s note)
 ¼ tsp ground turmeric
  tsp paprika (or smoked paprika)
 3 pinches salt (optional, to taste)
 ground black pepper (optional, to taste)
 ½ tsp maple syrup (optional)
 1 cup organic red or yellow potato (cooked and cooled, diced — peeling optional; see note)
 ¼ cup yellow bell pepper (finely chopped)
 2 tbsp organic celery (finely chopped)
 1 tbsp parsley (+1 Tbsp as desired, minced, and/or chives, or ½ teaspoon dry dill weed — optional)

Directions

1

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

2

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

3

Add the potatoes, bell pepper, celery, and parsley or dill if using 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.

Chef's Notes

Potato
You can also substitute mashed firm or medium-texture organic tofu in place of the potato.

Vegetables
If you or your family don’t like the addition of crunchy veggies, you can leave them out or substitute other, softer veggies you might like, such as finely chopped cucumber, chopped roasted red pepper, minced pickles, etc.

Spice Idea
Try adding onion or garlic powder to taste. It adds more of an adult flavor twist, and is especially good if using smoked paprika.

Black Salt
This contributes a distinct “eggy” flavor to this salad. If you omit it, you may want to season the salad with more of the other spices.

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

Paprika
Smoked paprika has an incredible flavor and gives a totally different flavor twist to this salad. If you love it, you can use more to taste.

Recipe from Plant-Powered Families by Dreena Burton adapted for WHOLE Life Club (WLC)

Ingredients

 1 tbsp tahini
 1 tbsp organic apple cider vinegar (or coconut or red wine vinegar)
 3 tbsp non-dairy milk (plain, unsweetened)
 ½ tsp dijon mustard (or prepared mustard)
 ½ tbsp nutritional yeast (optional)
 ¼ tsp black salt (optional but recommended, see Chef’s note)
 ¼ tsp ground turmeric
  tsp paprika (or smoked paprika)
 3 pinches salt (optional, to taste)
 ground black pepper (optional, to taste)
 ½ tsp maple syrup (optional)
 1 cup organic red or yellow potato (cooked and cooled, diced — peeling optional; see note)
 ¼ cup yellow bell pepper (finely chopped)
 2 tbsp organic celery (finely chopped)
 1 tbsp parsley (+1 Tbsp as desired, minced, and/or chives, or ½ teaspoon dry dill weed — optional)

Directions

1

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

2

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

3

Add the potatoes, bell pepper, celery, and parsley or dill if using 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.

Potato-Meets-Egg Salad