Deviled Potatoes Vegan Style (Print Version)
Mini potatoes filled with a creamy vegan mayo-mustard mash and topped with chives and paprika.
# Ingredients:
→ Main Components
01 -
15 small potatoes
→ Filling
02 -
6 tablespoons vegan mayonnaise
03 -
2 teaspoons Dijon mustard
04 -
2 teaspoons apple cider vinegar
05 -
Salt, to taste
06 -
Black pepper, to taste
07 -
Pinch black salt (kala namak, optional)
→ Garnish
08 -
Paprika
09 -
Chives, chopped
# Steps:
01 -
Place whole potatoes in a large saucepan, cover with cold salted water, and bring to a boil. Simmer for 12 to 18 minutes until easily pierced with a fork.
02 -
Drain potatoes, rinse under cold water, and transfer to an ice bath to cool. Once cool enough to handle, peel the potatoes.
03 -
Cut each potato lengthwise in half. Carefully scoop out a small hemisphere from each half, collecting the removed potato flesh in a bowl.
04 -
Mash the reserved potato flesh with vegan mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, and black salt if using, until smooth and creamy.
05 -
Pipe or spoon the whipped filling into the hollowed centers of each potato half.
06 -
Sprinkle filled potatoes with paprika and chopped chives for garnish. Serve immediately or cover and refrigerate for up to four days.
# Notes:
01 -
For authentic egg-like flavor, a pinch of black salt (kala namak) adds sulfurous depth to the filling.