Vegan Deviled Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
7 yellow baby potatoes
02 -
¼ cup + 1 tablespoon vegan mayonnaise
03 -
1 teaspoon Dijon or yellow mustard
04 -
1 teaspoon apple cider vinegar
05 -
½ teaspoon kala namak (black salt)
06 -
Black pepper to taste
07 -
¼ teaspoon turmeric (optional, for color)
→ Garnish
08 -
Paprika for sprinkling
09 -
Fresh chives, parsley, or dill (optional)
# Instructions:
01 -
Add potatoes to a medium pot and cover with water. Bring to a boil and cook for 10-20 minutes until soft but not mushy. You need them firm enough to handle without crumbling.
02 -
Drain the potatoes in a colander and rinse under cold water to stop the cooking process and cool them enough to handle.
03 -
Slice 6 potatoes in half lengthwise. Using a melon baller or small spoon, scoop out about 1 teaspoon from the center of each half to create a small pocket. Place the scooped potato in a medium bowl and arrange the hollowed halves on a serving plate.
04 -
Peel the remaining potato and add it to the bowl with the scooped-out potato pieces. Add vegan mayo, mustard, apple cider vinegar, kala namak, black pepper, and turmeric. Mash everything together until smooth and creamy. Taste and adjust seasonings as needed.
05 -
Spoon or pipe the filling into each potato cup. Sprinkle with paprika and garnish with fresh herbs if desired. Serve at room temperature or chilled.
# Notes:
01 -
These vegan deviled potatoes are a clever egg-free twist on classic deviled eggs - perfect for potlucks, parties, or holiday gatherings!
02 -
The kala namak (black salt) gives these potatoes an authentic 'eggy' flavor thanks to its natural sulfur content.
03 -
Choose egg-sized potatoes of similar size for even cooking and the best presentation.