Potato Meets Egg Salad

🥘 Ingredients

• Dijon or prepared mustard
  1/2 tsp
• apple cider or coconut vinegar
  1 Tbsp
• black pepper (optional)
• black salt
  1/4 tsp
• celery
  2 Tbsp
• cooked and cooled red or yellow potatoes
  1 c
• diced bell pepper
  4 tbsp
• dry dill (optional)
  1/2 tsp
• nutritional yeast
  1/2 Tbsp
• parsley or chives
  1 Tbsp
• plain nondairy milk
  3 Tbsp
• plain or smoked paprika
  1/8 tsp
• pure maple syrup
  1/2 tsp
• sea salt
  1 pinch
• tahini
  1 Tbsp
• turmeric
  1/4 tsp

🍳 Cookware

• bowl

1. 1

   In a bowl , whisk together the tahini , apple cider or coconut vinegar , plain nondairy milk , and Dijon or prepared mustard .

   tahini: 1 Tbsp, apple cider or coconut vinegar: 1 Tbsp, plain nondairy milk: 3 Tbsp, Dijon or prepared mustard: 1/2 tsp
2. 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.

   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), pure maple syrup: 1/2 tsp
3. 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.

   cooked and cooled red or yellow potatoes: 1 c, diced bell pepper: 4 tbsp, celery: 2 Tbsp, parsley or chives: 1 Tbsp, dry dill (optional): 1/2 tsp
4. 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).
5. 5

   Serve, or refrigerate for 2–3 days.