Dreena Burton· Published December 23, 2020
· < 1min 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.
1tbsporganic apple cider vinegar (or coconut or red wine vinegar)
3tbspnon-dairy milk (plain, unsweetened)
½tspdijon mustard (or prepared mustard)
½tbspnutritional yeast (optional)
¼tspblack salt (optional but recommended, see Chef’s note)
¼tspground turmeric
⅛tsppaprika (or smoked paprika)
3pinchessalt (optional, to taste)
ground black pepper (optional, to taste)
½tspmaple syrup (optional)
1cuporganic red or yellow potato (cooked and cooled, diced — peeling optional; see note)
¼cupyellow bell pepper (finely chopped)
2tbsporganic celery (finely chopped)
1tbspparsley (+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.
1tbsporganic apple cider vinegar (or coconut or red wine vinegar)
3tbspnon-dairy milk (plain, unsweetened)
½tspdijon mustard (or prepared mustard)
½tbspnutritional yeast (optional)
¼tspblack salt (optional but recommended, see Chef’s note)
¼tspground turmeric
⅛tsppaprika (or smoked paprika)
3pinchessalt (optional, to taste)
ground black pepper (optional, to taste)
½tspmaple syrup (optional)
1cuporganic red or yellow potato (cooked and cooled, diced — peeling optional; see note)
¼cupyellow bell pepper (finely chopped)
2tbsporganic celery (finely chopped)
1tbspparsley (+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).
