Deviled Potato Sandwiches

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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

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.

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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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