Potato salad with vegan mayonnaise and “egg”

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When you decide to become a vegan, you know that there are foods that you will probably never taste again. And this is because you prioritize love and compassion towards animals over taste.

But what if someone told you that you can continue to enjoy the same flavors without taking advantage of the animals? Wouldn’t that be great?

Well, we got you covered! Because one of these flavors is the egg flavor that for many of us is such a well known and loved taste.

Thanks to the kala namak, you will eat “egg” again by leaving the hen calm and away from your dish!

Kala Namak

In case you didn’t know it, kala namak or Himalayan black salt is a salt that strongly smells like an egg due to its sulfur content. You will be amazed at how similar its smell and taste is to the egg.

kala namak or Himalayan black salt

Generally, when you use it, put it at the end and not while cooking because otherwise it loses its smell.

According to Ayurveda, kala namak is also good for your health!

So, don’t wait further! Make this potato salad as it is an excellent option for a very easy and quick dish with any ingredients you want!

vegan mayonnaise

We sometimes make double portions to have a meal for the next day as well! And it’s even more delicious!

Find more recipes in our digital cookbook “Eat Like A Greek Vegan”!

Potato salad with vegan mayonnaise and “egg”

Pelagia & Mary – Greek Appetite
A quick and light salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad
Cuisine Mediterranean
Servings 2 people


For the vegan mayonnaise

  • 110 ml soy milk sugar-free
  • 1.5 tsp mustard
  • 1 tsp cider vinegar
  • ½ tsp sugar
  • ½ tsp salt
  • 80 ml sunflower oil
  • 3 drops of lemon juice

For the potato salad

  • ½ leek optional
  • 500 gr potatoes
  • ½ cucumber
  • 1 tomato
  • 2 spring onions
  • 3 radishes
  • pepper
  • kala namak
  • smoked paprika optional


For the mayonnaise

  • Put all the ingredients, except the sunflower oil, in the blender and mix on medium speed.
  • While mixing, slowly add the oil.
  • Put the mayonnaise in a bowl and then, in the fridge where it will become thicker.

For the potato salad

  • If you add the leek, cook it in hot water and remove it after 3 minutes.
  • In the same water, continue cooking by adding the potatoes. Boil them until soft, but still firm.
  • Cut the vegetables into small pieces and the radishes into thin slices.
  • Put them in a bowl and add the mayonnaise, pepper, smoked paprika and kala namak, which will give the egg flavor. Mix them all together.
  • Put them in the fridge for a while so the aromas and flavors are well blended.
  • Enjoy your salad cold or hot.


  • If the milk is watery, which means it does not contain enough soy (see on the ingredients of the package), the mayonnaise will not thicken.
  • We use soy milk and not some other type of plant-based milk because soy (like egg) contains lecithin which is an emulsifier.
  • If the milk is cold, the mayonnaise becomes thicker faster.
  • We choose sunflower oil, and not olive oil or other type of oil, for its neutral taste. In addition, when you blend olive oil, it becomes a bit bitter.
  • If the mayonnaise tastes a bit rough, you can add a little more sugar or sunflower oil.
  • If you want the texture even tighter, add a little more sunflower oil.
Keyword mayonnaise, potatoes, salad, tomatoes, vegan

Find more recipes in our digital cookbook “Eat Like A Greek Vegan”!