Deviled Egg Potato Salad Recipe

Potatoes: The base of the salad, providing a hearty and starchy component.

Vegan mayonnaise: A plant-based alternative to traditional mayonnaise, adding creaminess.

Mustard: Adds a tangy and slightly spicy flavor.

Turmeric: Provides a vibrant yellow color and a subtle earthy taste.

Black salt: Gives a sulfurous, egg-like flavor to the salad.

Paprika: Adds a mild sweetness and a hint of smokiness.

Celery: Adds a refreshing crunch and a slight bitterness.

Red onion: Provides a sharp, pungent flavor and a bit of color.

When boiling the potatoes, make sure to start with cold water and bring it to a boil with the potatoes already in the pot. This ensures even cooking and prevents the potatoes from becoming mushy on the outside while remaining undercooked on the inside.

• peeled and cubed potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor profile and are rich in vitamins.

• vegan mayonnaise - Substitute with avocado: Avocado provides a creamy texture and healthy fats.

• mustard - Substitute with dijon mustard: Dijon mustard offers a more refined and tangy flavor.

• turmeric - Substitute with curry powder: Curry powder can add a complex flavor and similar color.

• black salt - Substitute with sea salt: Sea salt provides a similar salty taste, though it lacks the sulfuric egg-like flavor of black salt.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor.

• diced celery - Substitute with diced cucumber: Cucumber offers a fresh crunch and a mild flavor.

• diced red onion - Substitute with diced green onion: Green onion provides a milder onion flavor and a touch of color.

• Allow the potato salad to cool completely before storing. This prevents condensation, which can make the salad watery.

• Transfer the potato salad to an airtight container. This helps maintain freshness and prevents the absorption of other odors from the refrigerator.

• Store the potato salad in the refrigerator for up to 3-5 days. The vegan mayonnaise and vegetables will stay fresh within this period.

• For freezing, portion the potato salad into smaller, freezer-safe containers. This makes it easier to thaw only what you need.

• Label each container with the date of preparation. This helps you keep track of how long the potato salad has been stored.

• Freeze the potato salad for up to 1 month. Beyond this, the texture of the potatoes and vegan mayonnaise may degrade.

• To thaw, move the container from the freezer to the refrigerator and let it thaw overnight. This gradual thawing helps maintain the texture and flavor.

• Before serving, give the potato salad a good stir to reincorporate any separated ingredients. You may need to add a bit more vegan mayonnaise or mustard to refresh the flavor.

• Avoid refreezing potato salad once it has been thawed. This can negatively affect the texture and safety of the dish.

• Gently warm the potato salad in a skillet over low heat, stirring occasionally to ensure even heating without breaking down the potatoes.
• Place the potato salad in a microwave-safe dish, cover it with a damp paper towel, and heat on medium power in 30-second intervals, stirring in between to maintain the creamy texture.
• For a unique twist, spread the potato salad on a baking sheet and broil on low for a few minutes until the top is slightly crispy, adding a new layer of flavor and texture.
• Reheat the potato salad in a double boiler to gently warm it without drying out the vegan mayonnaise and other ingredients, preserving the dish's creamy consistency.
• If you prefer a cold dish, simply allow the potato salad to come to room temperature for about 30 minutes before serving, enhancing the flavors without reheating.

• Pot: Used to boil the potatoes until they are tender.

• Knife: Essential for peeling and cubing the potatoes, as well as dicing the celery and red onion.

• Cutting board: Provides a safe surface for cutting and dicing vegetables.

• Mixing bowl: Used to combine the vegan mayonnaise, mustard, turmeric, black salt, and paprika, as well as to mix in the cooled potatoes, celery, and red onion.

• Colander: Helps to drain the boiled potatoes after cooking.

• Measuring cups: Necessary for measuring out the vegan mayonnaise and diced vegetables.

• Measuring spoons: Used to measure the mustard, turmeric, black salt, and paprika accurately.

• Spatula: Useful for mixing the ingredients together without mashing the potatoes.

• Refrigerator: Needed to chill the potato salad for at least an hour before serving.

Pre-cook the potatoes: Boil the potatoes in advance and store them in the refrigerator. This will save you time when you are ready to assemble the salad.

Use a food processor: Dice the celery and red onion quickly using a food processor. This will speed up your prep time significantly.

Mix the dressing ahead: Combine the vegan mayonnaise, mustard, turmeric, black salt, and paprika the night before. Store it in the fridge so it’s ready to go.

Chill faster: Spread the potato salad in a thin layer on a baking sheet to cool it quickly before refrigerating.