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.
Editor’s note: Based on reader feedback, we’ve updated the instructions to mash the potatoes instead of blending them.
Looking for more lunchtime inspo? Check out our best vegan sandwiches and wraps here!
Recipe from Forks Over Knives Family
Last Updated:
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.
- n a medium bowl, mash potato and combine with milk, mustard, turmeric, and (if using) black salt. Continue mashing until smooth. Stir in hearts of palm, celery, and scallion. Season with sea salt and white pepper.
- Layer potato mixture and, if you like, lettuce and tomatoes between bread slices. Serve immediately, or wrap in waxed paper or plastic wrap and store in refrigerator up to 2 days.
Comments (16)
(5 from 5 votes)Can the Hearts of Palm be traded out for another ingredient? Possibly Artichoke Hearts?
Hi Wendie, Yes, artichoke hearts would probably make a good substitute for hearts of palm here. If you try it, please let us know how it goes! Thank you, Courtney Davison Editor, Forks Over Knives
This recipe was a good base but needed a lot of changes. After reading the reviews I mashed the potatoes, did not blend. I also added fresh onion, dried dill, garlic/onion powder, I subbed for dijon mustard and used way less milk than the recipe suggested.
This recipe is so amazing! I took the suggestions of a few reviews, and mashed the potatoes instead of blending. It was super! Definitely making this a regular staple in our house!
I was hesitant to blend the potatoes, but did as instructed. Pulverizing potatoes will literally create glue, thanks to the starch molecules hitting the steel blades. Would probably be a great recipe if mashed by hand.
Hi CB, Thanks for your feedback. We have updated the instructions to mash the potatoes instead of blending them.
Potatoes should never be put in a blender! It makes them gummy! Yuck just mash them.
Have you actually tried the recipe - or is this just your assumption?
I cooked an extra small potato and diced it to add more texture, and also added in some diced tofu. This makes a good macaroni salad too if you don't have bread.
18 slices of bread?
9 sandwiches? Just a guess because it calls for 9 lettuce leaves, too.
Right? I can't see 9 sandwiches out of this.
I put the potatoes in a blender as instructed and they turned out very gluey. I understand this happens to potatoes when they are overworked. The end result was inedible. I think it might be tasty if the potatoes were mashed instead :D
This is just yummy - esp with the black salt. Be careful with the liquid amounts - my first batch was too runny. But delicious!
Is there a mistake in the instructions? I see textured potatoes in the picture, but there will be no texture if all the potatoes are blended with the milk, mustard and seasonings.
I think the texture comes from the hearts of palm...