Description
Deviled Potatoes Vegan Style is a delightful twist on traditional deviled eggs, featuring a creamy vegan filling in small potatoes, making them perfect for any gathering.
Ingredients
Scale
- 15 small potatoes
- 6 tablespoons vegan mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons apple cider vinegar
- Salt, to taste
- Black pepper, to taste
- Pinch black salt (kala namak, optional)
- Paprika, for garnish
- Chives, chopped, for garnish
Instructions
- Start your culinary journey by placing the whole potatoes into a large saucepan. Cover them completely with cold salted water. Bring the water to a rolling boil and allow the potatoes to simmer for 12 to 18 minutes. You’re looking for a tender texture where a fork can easily pierce through.
- Once your potatoes are cooked to perfection, it’s time to drain them. Carefully pour them into a strainer and rinse them under cold water to stop the cooking process. Next, transfer the potatoes to an ice bath.
- Slice each potato in half lengthwise, and use a spoon to scoop out a small hemisphere from the center of each half. Make sure to keep the potato flesh you scooped out in a mixing bowl. Mash this reserved potato flesh using a fork or potato masher.
- It’s time to fill those prepared potato halves with your delicious mixture! You can either use a spoon or transfer the filling to a piping bag for a neat and tidy presentation.
- To finish, sprinkle a dash of paprika over the filled potatoes for a pop of color and flavor, and add chopped chives for that gourmet touch.
Notes
Store leftovers in an airtight container for up to four days. Garnish right before serving.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Appetizer
Nutrition
- Calories: 90 kcal
- Sodium: 120 mg
- Protein: 2 g