Deviled Potato Sandwiches
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.
Invigorate your lunch routine with these delectable vegan potato salad sandwiches. Blended potato combines with hearts of palm, celery, and scallion to create a chunky potato salad that tastes great slathered on whole grain bread with a leaf of lettuce and slice of tomato.
Pro tip: You could also make open-faced sandwiches on bread or crackers.
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
Instructions:
- 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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