Deviled Potato Sandwiches
Black salt is the secret ingredient in these scrumptious sandwiches that transform potatoes into a vegan egg salad. Celery, hearts of palm, and mustard add rich flavor to the filling, while juicy tomatoes provide freshness. Keep a batch in the fridge so you can easily put together a sandwich before running out the door.
These tasty vegan Deviled Potato Sandwiches are ideal for lunches, and they’re good enough to serve a crowd at a party—simply cut each sandwich into smaller triangles. Think of them as a very tasty vegan variation on egg salad sandwiches. The addition of black salt (optional) adds a bit of sulfuric aroma that’s reminiscent of hard-boiled eggs. We’ve got even more delicious and healthy vegan sandwiches for you to try.
INGREDIENTS
- 1 large Yukon Gold potato (about ¾ pound), peeled and cut into 1½-inch pieces
- ½ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice, or water
- ¼ teaspoon yellow mustard
- Dash ground turmeric
- Dash black salt (optional)
- 1 14-ounce can hearts of palm, drained and finely chopped (about 1¼ cups)
- 1 small celery stalk, finely chopped (about ¼ cup)
- 1 scallion, white and green parts, thinly sliced (about ¼ cup)
- Sea salt and freshly ground white pepper, to taste
- 9 lettuce leaves (optional)
- 2 medium tomatoes, thinly sliced (optional)
- 18 slices whole-wheat bread
- Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 15 to 20 minutes or until very tender. Remove potato; cool.
- In a blender combine potato, milk, mustard, turmeric, and black salt, if desired. Cover and pulse until smooth. Transfer mixture to a medium bowl. Stir in hearts of palm, celery, and scallion. Season with sea salt and white pepper.
- Layer potato mixture and, if desired, lettuce and tomatoes between bread slices. Serve immediately, or wrap in waxed paper or plastic wrap and store in refrigerator up to 2 days.
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