Updated: Mar 18, 2021

Do you love traditional potato salad with eggs in it? You can recreate the flavor of eggs by smashing up a can of chickpeas and mixing in kala namak (black salt) before adding it to your favorite potato salad recipe. I bought kala namak from Amazon, but it's also available in Indian grocery stores.


1 can chickpeas, drained and rinsed

1 tsp kala namak (black salt)

25 mini potatoes, cooked and cooled (best if refrigerated 6+ hours)

1 large shallot, chopped

2/3 cup celery chopped

1/3 cup dill pickle relish (or chopped dill pickles)

3/4 cup vegan mayonnaise

1 Tbsp dijon mustard

1 tsp apple cider vinegar

2 tsp sugar

1/2 tsp dried dill

1/2 tsp paprika

Salt & pepper to taste


1. Smash chickpeas in a bowl with a potato masher, then mix in kala namak. Set aside.

2. In a small bowl, mix together mayonnaise, dijon mustard, relish/pickles, apple cider vinegar, sugar, dill and paprika. Add salt & pepper to taste.

3. Cut potatoes into quarters. In a separate large bowl, combine potatoes, shallots, celery and chickpeas.

4. Add dressing to potato mixture and stir to combine. Refrigerate until ready to eat. Tastes best the next day.

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