---
comments: true
tags:
  - lunch
  - sandwich
---
# :sandwich: Potato Meets Egg Salad

![Potato Meets Egg Salad][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 2-3 | 0 minutes |

## :salt: Ingredients

- :seedling: 1 Tbsp tahini
- :apple: 1 Tbsp apple cider or coconut vinegar
- :glass_of_milk: 3 Tbsp plain nondairy milk
- :hotdog: 0.5 tsp Dijon or prepared mustard
- :microbe: 0.5 Tbsp nutritional yeast
- :salt: 0.25 tsp black salt
- :curry: 0.25 tsp turmeric
- :hot_pepper: 0.13 tsp plain or smoked paprika
- :salt: 1 pinch sea salt
- :salt: some black pepper (optional)
- :maple_leaf: 0.5 tsp pure maple syrup
- :potato: 1 cup cooked and cooled red or yellow potatoes
- :bell_pepper: 0.25 cup diced bell pepper
- :leafy_green: 2 Tbsp celery
- :herb: 1 Tbsp parsley or chives
- :herb: 0.5 tsp dry dill (optional)

## :cooking: Cookware

- 1 bowl

## :pencil: 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.

## :link: Source

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

[1]: <../assets/images/potato-meets-egg-salad.jpg>