Description
This vegan deviled potatoes recipe transforms small boiled potatoes into a delightful, creamy appetizer perfect for any occasion. These bite-sized potato halves are filled with a flavorful mixture of mashed potato, vegan mayonnaise, Dijon mustard, and apple cider vinegar, then garnished with paprika and fresh chives for a vibrant, tasty treat.
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 your potatoes are cooked to perfection, drain them carefully into a strainer and rinse under cold water to stop the cooking process. Then, transfer the potatoes to an ice bath to cool completely.
- Prepare the Potato Halves: Slice each potato in half lengthwise. Use a spoon to scoop out a small hemisphere from the center of each half, being careful not to break the skin. Place the scooped-out potato flesh into a mixing bowl.
- Make the Filling: Mash the reserved potato flesh using a fork or potato masher until smooth. Add the vegan mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and a pinch of black salt (if using). Mix well until all ingredients are combined into a creamy filling.
- Fill the Potatoes: Spoon or pipe the potato filling back into the hollowed potato halves, ensuring each one is nicely filled and evenly topped for an elegant look.
- Garnish and Serve: Sprinkle a dash of paprika over each filled potato half for a pop of color and subtle smoky flavor. Finish with a sprinkle of chopped chives for freshness and a gourmet touch.
Notes
- Black salt (kala namak) adds an eggy flavor, perfect for vegan versions but optional depending on preference.
- Use a piping bag to create a more decorative presentation if desired.
- Chilling the boiled potatoes in an ice bath immediately after cooking helps stop them from overcooking and makes handling easier.
- This recipe can be made ahead and kept refrigerated for up to 24 hours before serving.
- Feel free to adjust seasoning based on your taste preferences.
