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. We've got even more delicious and healthy vegan sandwiches for you to try.

By Darshana Thacker Wendel,


  • 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


  • 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.
  • 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.
  • 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 (15)

(5 from 5 votes)

Recipe Rating

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Can the Hearts of Palm be traded out for another ingredient? Possibly Artichoke Hearts?

Courtney Davison

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.


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.

Shari T

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!

Denise Rutledge

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...

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects 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 and follow her on Instagram for more.
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