If you are searching for a delightful bite-sized treat to impress your guests or simply enjoy a cozy snack, this Vegan Deviled Potatoes Recipe is the answer. These little pockets of creamy, tangy, and slightly smoky flavors transform simple potatoes into a luscious appetizer that feels indulgent yet wholesome. The blend of vegan mayonnaise, Dijon mustard, and a hint of apple cider vinegar gives the filling a perfect balance, while the paprika and chives add a pop of color and freshness. This recipe is not only straightforward but also a fantastic way to showcase how humble ingredients can become something truly special.
Ingredients You’ll Need
The beauty of this Vegan Deviled Potatoes Recipe lies in its simplicity and the magic that happens when each ingredient plays its part in taste, texture, or color. Every component is carefully chosen to enhance that perfect creamy, tangy bite while keeping everything entirely plant-based.
- 15 small potatoes: Choose evenly sized, firm potatoes to ensure uniform cooking and ease of handling.
- 6 tablespoons vegan mayonnaise: Provides a creamy base for the filling that keeps it rich without dairy.
- 2 teaspoons Dijon mustard: Adds a tangy depth and slight kick to brighten up the flavors.
- 2 teaspoons apple cider vinegar: Balances the richness with a mild acidity, enhancing the overall taste.
- Salt, to taste: Essential for bringing out the natural flavors of the potatoes and filling.
- Black pepper, to taste: Adds a subtle heat and complexity to the mixture.
- Pinch black salt (kala namak, optional): Brings a unique sulfurous note, mimicking the “eggy” flavor traditional deviled dishes have.
- Paprika, for garnish: Provides a lovely color contrast and a mild smoky sweetness.
- Chives, chopped, for garnish: Fresh green and oniony flavor that adds brightness and an appealing look.
How to Make Vegan Deviled Potatoes Recipe
Step 1: Boil the Potatoes
Begin by placing your small potatoes in a large saucepan. Cover them completely with cold salted water. Bring the water to a boil, then reduce the heat and let the potatoes simmer for about 12 to 18 minutes. You’ll know they’re ready when a fork slides easily into the potato without resistance. This step ensures they’re perfectly tender, creating an ideal texture for scooping and mashing.
Step 2: Cool the Potatoes
Once the potatoes are soft and cooked through, drain them carefully into a colander. Rinse them under cold water immediately to halt the cooking process. Then, transfer the potatoes to an ice bath to cool thoroughly. This cooling step is key to handling the potatoes comfortably while maintaining their firm shape for the next steps.
Step 3: Scoop and Mash the Filling
Slice each potato in half lengthwise with care. Using a spoon, gently scoop out a small hemisphere of potato flesh from the center of each half, making sure to keep a good amount of wall thickness so they hold their shape. Put the scooped potato into a mixing bowl and mash it up with a fork or masher until smooth and creamy. This mash is where your flavor magic begins!
Step 4: Prepare and Fill the Potato Halves
Into the mashed potato, add the vegan mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, and black salt if using. Mix everything thoroughly until you have a smooth, tangy filling. Spoon this mixture back into the hollowed potato halves, or for a prettier presentation, fill a piping bag and pipe the filling in elegantly.
Step 5: Garnish and Finish
To complete your Vegan Deviled Potatoes Recipe, sprinkle a dash of paprika over the filled halves for that vibrant red touch which also lends a subtle smoky flavor. Top with freshly chopped chives to bring freshness and a lovely green color contrast. Now your deviled potatoes are ready to amaze!
How to Serve Vegan Deviled Potatoes Recipe
Garnishes
Besides the classic paprika and chopped chives, feel free to get creative with your garnishes. A sprinkle of smoked sea salt, a drizzle of hot sauce, or tiny capers can elevate the flavor profile and make every bite an exciting experience. Garnishes add an extra layer of texture and visual appeal that make the dish truly party-worthy.
Side Dishes
Vegan Deviled Potatoes Recipe pairs beautifully with light and fresh sides like a crisp garden salad, roasted Brussels sprouts, or tangy pickled vegetables. They also make a perfect accompaniment to grilled tofu, tempeh, or your favorite plant-based protein, rounding out a meal without overpowering the delicate flavors of these little bites.
Creative Ways to Present
Presentation can add a fun and festive feel to your Vegan Deviled Potatoes Recipe. Serve them on a rustic wooden platter lined with fresh greens or colorful lettuce leaves to make them pop. You might even try stacking them artfully on tiered trays for a stunning appetizer display that’s sure to be the centerpiece of your gathering.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (and that’s rare because they are so delicious), place them in an airtight container and store in the refrigerator for up to two days. Keep in mind the garnishes may wilt, so consider adding fresh toppings before serving again.
Freezing
While delicious fresh, this Vegan Deviled Potatoes Recipe does not freeze well due to the texture of the vegan mayonnaise-based filling and the delicate nature of the potatoes. For best results, enjoy them freshly made or stored briefly in the fridge.
Reheating
To reheat, place the filled potatoes in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through. Avoid microwaving as it can make the potatoes soggy and affect the creamy filling’s texture.
FAQs
Can I use larger potatoes for this recipe?
While small potatoes work best for individual bites, you can use larger potatoes; just be careful to adjust the scoop size and cooking time accordingly. Larger potatoes may also require trimming to create uniform halves.
Is there a substitute for vegan mayonnaise?
Yes! You can make your own cashew cream or use mashed avocado for a different but equally creamy texture. Just keep in mind that avocado might change the flavor profile slightly.
What does black salt do in this recipe?
Black salt, or kala namak, adds a distinctive sulfurous, “eggy” flavor that complements the deviled style without using any animal products. It’s optional but can make the filling taste more traditional.
Can I make the filling spicier?
Absolutely! Add a pinch of cayenne pepper, smoked paprika, or a few drops of hot sauce to the filling for a spicy kick that wakes up your taste buds.
How long can I prepare these in advance?
You can prep and fill the potatoes a few hours before serving and keep them refrigerated. Add garnishes just before serving to keep colors vibrant and fresh.
Final Thoughts
There is something undeniably satisfying about this Vegan Deviled Potatoes Recipe that makes it a winner every time. Whether for a party, family get-together, or a simple snack, these creamy, tangy, and colorful bites bring comfort and delight in every forkful. Don’t hesitate to try them out and watch how a humble potato can turn into a culinary star on your table!
Print
Vegan Deviled Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 30 halves
- Category: Appetizer
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
These vegan deviled potatoes are a delightful twist on the traditional appetizer, featuring small potatoes filled with a creamy, tangy, and flavorful mixture made from mashed potato flesh, vegan mayonnaise, Dijon mustard, and apple cider vinegar. Garnished with paprika and fresh chives, this recipe makes for a perfect bite-sized snack or party dish.
Ingredients
Potatoes
- 15 small potatoes
Filling
- 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)
Garnish
- Paprika, for garnish
- Chives, chopped, for garnish
Instructions
- Boil the potatoes: 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 until tender and easily pierced with a fork.
- Cool the potatoes: Once cooked, drain the potatoes using a strainer and rinse them under cold water to halt the cooking process. Transfer the potatoes to an ice bath to cool completely.
- Prepare the potato halves: Slice each potato in half lengthwise. Use a spoon to carefully scoop out a small hemisphere of potato flesh from the center of each half, reserving the removed flesh in a mixing bowl.
- Mash the potato filling: Mash the reserved potato flesh using a fork or potato masher until smooth. Mix in vegan mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and optional black salt (kala namak) until creamy and well combined.
- Fill the potato shells: Spoon or pipe the creamy potato mixture back into the hollowed-out potato halves, filling them generously for a neat appearance.
- Garnish and serve: Sprinkle a dash of paprika over the filled potatoes and garnish with chopped chives to add color and a fresh, gourmet touch. Serve immediately or chilled as an appetizer.
Notes
- Choosing small, uniform-sized potatoes helps ensure even cooking and easy serving.
- Using black salt (kala namak) adds a subtle eggy flavor, enhancing the vegan filling, but it is optional.
- Make sure not to overcook potatoes to prevent them from falling apart when scooping the filling.
- For a smoother texture, blend the filling briefly with an immersion blender if preferred.
- These deviled potatoes can be prepared a few hours in advance and chilled; add garnishes just before serving.
