Potato Meets Egg Salad

Name: Potato Meets Egg Salad
Cuisine: American, Middle Eastern
Ingredients: 1 Tbsp tahini; 1 Tbsp apple cider or coconut vinegar; 3 Tbsp plain nondairy milk; ½ tsp Dijon or prepared mustard; ½ Tbsp nutritional yeast (optional); ¼ tsp black salt (see tips); ¼ tsp turmeric (see tips); ⅛ tsp paprika or smoked paprika (see tips); Few pinches sea salt to taste; Freshly ground black pepper to taste (optional); ½ tsp pure maple syrup; 1 cup cooked and cooled diced red or yellow potato (see tips); ¼ cup diced yellow bell pepper; 2 Tbsp diced celery; 1 Tbsp chopped chives, or ½ tsp dry dill weed (optional; see tips)

Instructions

One day I had the idea to substitute cooked potato for the tofu in my original egg salad recipe. I loved the result! You can still use tofu if you prefer, or half of both (see tips).

Updated at: Fri, 18 Apr 2025 14:02:27 GMT