Love eggs in your potato salad? With JUSTEGG and a little kala namak(Indian Himalayan Black Salt), there's no sacrifice. Just add them to your favorite potato salad recipe, along with vegan mayonnaise, and a classic gets updated for modern times. Yum!
INGREDIENTS
2 lb mini potatoes, cut in 8
1 Tbsp apple cider vinegar
2/3 cup JUSTEGG
1/2 cup sweet onion, minced
1/2 cup finely chopped celery
1/4 cup dill pickle relish
(Dressing)
1/2 cup vegan mayonnaise
1/4 cup vegan sourcream
1 Tbsp yellow mustard
1/2 tsp sugar
1 tsp dried dill
1 tsp dried chives
1/2 tsp paprika
1/2 tsp kala namak (optional)
Salt and pepper to taste
DIRECTIONS
1. Place cut potatoes in a pot and cover with water. Bring to a boil, add 1 tsp salt and cook for 10 minutes. Drain potatoes in a strainer/colander then place potatoes a large bowl of iced water to stop cooking process. Let sit for 5 minutes, drain and place potatoes in a large mixing bowl. Add 1 Tbsp apple cider vinegar and a pinch of salt. Stir carefully and set aside.
2. While potatoes are cooking, place a non-stick skillet over medium heat with 1 tsp oil. Pour in JUSTEGG and cook undisturbed until able to flip with a spatula, approximately 4-5 minutes. Flip and cook another 2 minutes. Remove from heat and set aside.
3. Prepare dressing by mixing together vegan mayonnaise, vegan sour cream, mustard, sugar, dried dill, chives, paprika and kala namak.
4. Transfer cooked JUSTEGG to cutting board and chop. Add to bowl of potatoes along with dill pickle relish, chopped onion and celery.
5. Pour dressing over potato mixture and stir carefully to combine. Season with with salt and pepper to taste. Refrigerate for 4-6 hours before serving.
**note kala namak loses its flavor after 12 hours, so more may need to be added to serve next day**
