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13 lines
848 B
Plaintext
13 lines
848 B
Plaintext
>> source: https://nutritionstudies.org/recipes/main-dish/potato-meets-egg-salad/
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>> serves: 2-3
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In a #bowl{}, whisk together the @tahini{1%Tbsp}, @apple cider or coconut vinegar{1%Tbsp}, @plain nondairy milk{3%Tbsp}, and @Dijon or prepared mustard{1/2%tsp}.
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Add the @nutritional yeast{1/2%Tbsp}, @black salt{1/4%tsp}, @turmeric{1/4%tsp}, @plain or smoked paprika{1/8%tsp}, @sea salt{1%pinch}, @black pepper (optional){}, and @pure maple syrup{1/2%tsp}, and whisk through again.
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Add the @cooked and cooled red or yellow potatoes{1%cup}, @diced bell pepper{1/4%cup}, @celery{2%Tbsp}, and @parsley or chives{1%Tbsp} or @dry dill (optional){1/2%tsp}, and stir through.
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Taste, and season with extra salt if needed (depending on whether you are subbing tofu for potatoes, and also whether you use black salt).
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Serve, or refrigerate for 2–3 days.
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