Deviled Potatoes

Creamy, flavorful, and packed with spices, these bite-sized treats are great for parties, super bowl or football gatherings, Easter, holidays, or anytime you need a crowd-pleasing snack. Made with simple ingredients and easy to prepare, they’re sure to be a hit at any gathering!

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Ingredients:

7 yellow baby potatoes

¼ cup + 1 tablespoon of vegan mayonnaise

1 teaspoon of Dijon or yellow mustard

1 teaspoon of apple cider vinegar

½ teaspoon of kala namak black salt

Black pepper to taste

¼ teaspoon turmeric (optional)

Paprika for garnish

Chives, parsley, or dill or garnish (optional)

How To Make:

Place the potatoes in a medium pot and cover them with water. Bring the water to a boil and cook for 10 to 20 minutes or until the potatoes are soft, but do not overcook them or they will crumble when handling.

When the potatoes are ready, drain them using a colander and run cold water over them to cool them and to stop the cooking process.

Slice 6 of the 7 potatoes in half lengthwise. Using a melon baller or a small spoon, scoop out about 1 teaspoon of the center of each potato slice. You should end up with a small empty pocket. In a medium bowl, place the teaspoon of potato you scooped out. Repeat the process until all of the potato slices have a small pocket. Set aside on a serving plate.

Grab your 7th potato, peel it, and place it in the bowl with the small chunks of potato. Add the vegan mayo, Dijon mustard, apple cider vinegar, kala namak black salt, pinch of black pepper, and turmeric for color.

Mash and mix until a smooth mixture is achieved. Taste and adjust any seasoning levels.

Using a spoon or a pasty bag, fill the hollowed slices of potatoes.

Sprinkle the paprika and optionally garnish with fresh herbs.

Serve at room temperature or chilled.