Ingredients
Directions
In a bowl, whisk together the tahini, vinegar, milk, and mustard.
Add the nutritional yeast if using, black salt if using, turmeric, paprika, salt if using, black pepper, and maple syrup if using, and whisk through again.
Add the potatoes, bell pepper, celery, and parsley or dill if using and stir through.
Taste, and season with extra salt if needed (depending on whether you are subbing tofu for potatoes, and also whether you use black salt).
Serve, or refrigerate for 2–3 days.
Chef's Notes
Potato
You can also substitute mashed firm or medium-texture organic tofu in place of the potato.
Vegetables
If you or your family don’t like the addition of crunchy veggies, you can leave them out or substitute other, softer veggies you might like, such as finely chopped cucumber, chopped roasted red pepper, minced pickles, etc.
Spice Idea
Try adding onion or garlic powder to taste. It adds more of an adult flavor twist, and is especially good if using smoked paprika.
Black Salt
This contributes a distinct “eggy” flavor to this salad. If you omit it, you may want to season the salad with more of the other spices.
Turmeric
Turmeric adds color to this mix, not flavor, so you can omit it if you like.
Paprika
Smoked paprika has an incredible flavor and gives a totally different flavor twist to this salad. If you love it, you can use more to taste.
Recipe from Plant-Powered Families by Dreena Burton adapted for WHOLE Life Club (WLC)
Ingredients
Directions
In a bowl, whisk together the tahini, vinegar, milk, and mustard.
Add the nutritional yeast if using, black salt if using, turmeric, paprika, salt if using, black pepper, and maple syrup if using, and whisk through again.
Add the potatoes, bell pepper, celery, and parsley or dill if using and stir through.
Taste, and season with extra salt if needed (depending on whether you are subbing tofu for potatoes, and also whether you use black salt).
Serve, or refrigerate for 2–3 days.
