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
Scale
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.
