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.