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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. 

Recipe from Forks Over Knives Family

Vegan Deviled Potato Sandwiches

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

  1. 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.
  2. 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.
  3. 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.

Comments (7)

(5 from 2 votes)
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VeggieTater3 months ago
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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.

Marian3 months ago
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18 slices of bread?

Helen3 months ago
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9 sandwiches? Just a guess because it calls for 9 lettuce leaves, too.

Laura7 months ago
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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 😀

Carrie9 months ago
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This is just yummy – esp with the black salt. Be careful with the liquid amounts – my first batch was too runny. But delicious!

Denise Rutledge9 months ago
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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.

Carrie9 months ago
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I think the texture comes from the hearts of palm…

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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