Every vegan who used to love egg salad mourns the loss of the salty, tangy filling between slices of soft white bread...and the search for an "egg salad" replacement ensues. I have found some really good substitutes for egg salad in my search (more posts on those to come in upcoming days), but I stumbled upon something totally unique yesterday: an egg salad for those who don't buy into the whole "tofu replaces egg" concept! This is a recipe for egg salad where the egg is replaced by cooked potato chunks!
This recipe comes to us from "Plant Powered Families" by Dreena Burton. She is a powerhouse cookbook author who wrote this book to make vegan, plant-based recipes accessible for kiddos.
The ingredients:
1 Tbsp Tahini
1 Tbsp apple cider vinegar
3 Tbsp plain non-dairy milk (I used oat milk)
1/2 tsp Dijon or other mustard
1/2 Tbsp nutritional yeast (optional - I left this out)
1/4 tsp black salt
1/4 tsp turmeric (for colour - I left it out)
1/8 tsp paprika (regular or smoked)
Sea salt to taste
Black pepper to taste
1/2 tsp maple syrup
1 cup cooked and cooled potato (red/yellow)
1/4 cup died yellow pepper (optional - I left this out)
2 Tbsp diced celery
1 Tbsp chopped chives or dill weed (I used chives - wish I had used dill...)
A quick discussion about black salt. Confession: I don't have black salt. A lot of the reading I've done on the subject of trying to re-create egg salad credits black salt as the secret ingredient to create the eggy, salty taste. For the last couple attempts at egg salad in various recipes, I substituted black salt for Himalayan pink salt, which I ground up a bit before adding. This is a really nice touch, but I'm excited to try black salt if and when I ever find it!
For the potato, I decided to make this at the same time I was making a potato salad, so the potatoes were already ready. I was thinking this might also be a good use for left over baked potatoes (whenever I'm making baked potatoes I throw in a couple extra to have in the fridge after).
In a medium bowl, combine the first 4 ingredients. Then add the next 7 and whisk well. Then, throw in your potatoes, pepper, celery and chives or dill. At this point, I also added a bit of diced pickle (improv) to tang it up a bit more. Spread the mixture between fresh slices of bread and serve! (Add tomatoes, lettuce, fresh ground pepper, anything else you like!)
This recipe would also be good, I think substituting the potato for tofu, as Dreena Burton suggests. But, this is a good alternative for those who don't love tofu in its raw form!
Vegan review: ⭐⭐⭐⭐ This was quite good. The potatoes provided a different texture than the tofu I had tried in this type of recipe in the past. Would make this again, especially if making lunch for someone who is not a tofu-lover.
Simplicity: ⭐⭐⭐⭐ This is pretty manageable. I gave it 4 stars because cooking a potato might be too much time for a sandwich recipe, but if you had cooked potatoes on hand or were already making potatoes for another recipe, it would be very easy. There is also the issue of the black salt, which I don't think everyone has easily available, but if you are up for substitutions, no problem!
Carnivore review: ⭐⭐⭐⭐ "This is better than egg salad!"
Kid review: One kid - ⭐ (He spit it out)
Other kid - ⭐⭐⭐ "Pretty good!"
(Average of two stars maybe?) That being said, my kids aren't fans of egg salad, so to be fair this should be tested on kids that dig egg salad sandwiches! Based on the Carnivore review, I'm pretty sure the egg-salad-loving child would embrace this recipe!
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