Potato Meets Egg Salad

🥘 Ingredients

• tahini 1 Tbsp
• apple cider or coconut vinegar 1 Tbsp
• plain nondairy milk 3 Tbsp
• Dijon or prepared mustard ½ tsp
• nutritional yeast ½ Tbsp
• black salt ¼ tsp
• turmeric ¼ tsp
• plain or smoked paprika 0.12 tsp
• sea salt 1 pinch
• black pepper (optional)
• pure maple syrup ½ tsp
• cooked and cooled red or yellow potatoes 1 cup
• diced bell pepper ¼ cup
• celery 2 Tbsp
• parsley or chives 1 Tbsp
• dry dill (optional) ½ tsp

1. 1

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