Vegan “Egg” Salad Sandwich! A classic American lunch with a plant based twist is the perfect meal prep you need to make week days a breeze.
Rich, creamy, and flavorful, this Vegan “Egg” Salad Sandwich recipe will blow your mind with deliciousness and its signature, but unusual ingredient: potatoes. Made with petite diced boiled potato cubes all coated in a deliciously mustard-forward sauce that is both tangy and lightly sweet. Paired with finely chopped bread and butter pickles or your favorite add-ins, this Vegan “Egg” Salad Sandwich is sure to get rave reviews.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
I was never an egg lover growing up, but Mom was. She grew up eating eggs just about every morning as a kid. She LOVED egg salad sandwiches, so when I wanted to make an “egg” salad using tiny diced boiled potatoes, she was a little skeptical but all for it.
This Whole Food Plant Based nod to the traditional egg salad is crazy delicious. Dad and Yasmeen loved it. This recipe is based upon a traditional Amish Egg Salad recipe which uses a generous amount of yellow mustard with touch of sweetness.
You gotta give this one a try!
Tips for Success:
- Flavor Profile: This recipe is a Whole Food Plant Based nod to “Egg” salad using petite-diced potatoes and a deliciously tangy yellow mustard base. Lightly sweet with full flavored mustard accents, it’s crazy delicious. This recipe is based upon a traditional Amish Egg Salad recipe that Mom had on file.
- Why use Boiled and Refrigerated Potatoes? Boiled and refrigerated potatoes are firm and hold their shape better. Recently boiled potatoes, even after they have cooled to room temperature, have not firmed up enough to hold their shape.
- What Type of Potato? You can pretty much use your favorite boiled potato in this recipe other than a baking potato. Peel and boil the potatoes.
- Dicing the Potatoes: Do not cut them into tiny pieces before boiling. After they have been boiled (either whole or in chunks) and fully refrigerated until cold, then dice them into tiny pieces. They will dice perfectly cold. If you dice them warm (from freshly boiled) or at room temperature, or only slightly refrigerated, they will fall apart. Take the extra time to thoroughly refrigerate the boiled potatoes. Discard peels.
- Yellow Mustard: We absolutely loved the classic yellow mustard flavor. It played really well with the other ingredients; however, we could see how others might find it a little overpowering. Feel free to reduce the yellow mustard if you wish. This recipe is based upon a classic Amish Deviled Egg recipe which is heavy handed on yellow mustard.
- Hot Sauce: The hot sauce does not add any heat to this recipe. It adds dimension. You can leave it out, but we strongly suggest using it to create that extra flavor and layer of dimension.
- Optional Black Salt (Kala namak): Kala namak is a kiln-fired rock salt with a sulphureous, eggy flavor. It is also known as Himalayan black salt. We did not use it, but feel free to add it as it does add an eggy flavor. Only use a tiny pinch as a little goes a long way.
- Bread & Butter Pickles: Some traditional Southern “Egg” Salads use very finely minced sweet pickles or Bread & Butter pickles. Feel free to add them or leave them out if you wish, but make sure you very finely chop them. We have a Healthy Refrigerator Bread and Butter Pickles recipe if you are looking for Whole Food Plant Based pickles. We absolutely loved the bread & butter pickles in this recipe.
- Optional Ingredients: We did not add the chopped onions, celery, or dill to our recipe. Feel free to add them if you enjoy them.
Leftovers and Freezing:
Leftovers will generally keep 4 days in the refrigerator. Store in a covered container.
This recipe cannot be frozen.
- Hot Sauce: We used Frank’s RedHot Original Hot Sauce.
- Yellow Mustard: We used French’s Classic Yellow Mustard. Feel free to use your favorite prepared yellow mustard.
- Stock pot to boil the potatoes
- High-speed blender
Rich, creamy, and flavorful, this Vegan “Egg” Salad Sandwich recipe will blow your mind with deliciousness and its signature, but unusual ingredient: potatoes.
- 2 ½ to 3 ½ cups boiled and refrigerated potatoes, petite diced *
- ½ cup (raw) cashews
- ¼ cup distilled white vinegar
- 3 Tablespoons water
- ¼ cup yellow mustard (+/-) *
- 2 Tablespoons pure maple syrup
- ¼ teaspoon hot sauce *
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sweet paprika
- ½ to ¾ teaspoon sea salt (+/-) *
Other Optional Ingredients:
- Pinch black salt (for egg flavor)
- 1/3 cup finely chopped bread and butter pickles
- ¼ cup finely chopped red onions
- ¼ cup finely chopped celery ribs
- Fresh dill
- Toast (or wrap)
- Lettuce cup
- Place the cashews into a small bowl, cover with boiling water and allow to sit for 15 minutes, then drain off and discard the water.
- Place the soaked cashews into a high-speed blender along with all the remaining Blender Ingredients. Blend until smooth and emulsified. Place in a bowl and refrigerate for 30 minutes.
- In the meantime, dice the boiled and refrigerated (peeled) potatoes into very tiny cubes, think the size and thickness of an egg slicer. Refrigerate until ready to mix.
- After the sauce has been in the refrigerator for 30 minutes, then fold in the tiny-diced potatoes, finely chopped bread & butter pickles (and any other optional ingredients (diced onions, diced celery, black salt, etc.).
- Serve immediately or refrigerate. If refrigerated, before serving, remove from the refrigerator for 5 minutes to allow the flavors to wake up.
- Make “Egg” Salad sandwiches, wraps, or lettuce cups.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: Makes 2 ½ cups (Serves 5: 1/2 cup servings)
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