🥪 Potato Meets Egg Salad

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:fork_and_knife_with_plate: Serves	⏲️ Total Time
2-3	0 minutes

🧂 Ingredients

🌱 1 Tbsp tahini
🍎 1 Tbsp apple cider or coconut vinegar
:glass_of_milk: 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)

:cooking: 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

https://nutritionstudies.org/recipes/main-dish/potato-meets-egg-salad/

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