Here is a delicious potato salad made without mayonnaise or eggs. I like potato salad with mayonnaise and eggs, but this one just happens to be completely vegan, mostly out of curiosity how well it could be done.
A key flavor ingredient in this potato salad is black salt. Himalayan black salt, not to be confused with Himalayan pink salt (or Hawaiian black salt), has a distinctive sulfury aroma and flavor reminiscent of boiled eggs. Black salt rock crystals are dark purple, almost black in color, but light pink when ground to a powder.
Pictured below: pink salt rock crystals on the left and black salt crystals on the right.
Ingredients for the dressing were:
- prepared yellow mustard
- lemon juice
- black salt
- powdered cumin
- agave nectar
Salad ingredients were:
- boiled and peeled red potatoes (skins were spotted and ugly)
- sweet Vidalia onions
- green jalapeño
- red jalapeño
I decided on avocado toast to accompany the potato salad because two avocados had been languishing in the refrigerator for quite some time, and there was half a cucumber that needed to be eaten. The avocados didn’t have a bad spot on them but they were getting that gray look.
I roughly chopped one of the avocados and blended the other to a purée with cilantro, jalapeño, green onion, garlic chives, lemon juice and fresh moringa leaves. The blended avocado was mixed with the avocado chunks and seasoned with pink salt.
A thin smear of avocado was spread on toasted whole grain bread then layered with sliced cucumber. More avocado was spread thickly on top and sumac was dusted over both the avocado toast and the potato salad.
The green and red jalapeños were thoroughly gutted of seeds and ribs (placenta) so added just a hint of background heat to the potato salad and were not at all overpowering. The dressing was put together on a whim without measurements, so ingredient amounts will likely be published in a later post when I inevitably make it again.