deviled potatoes

Deviled Potatoes

Ingredients (makes ~24 deviled “eggs”)
* 15 small potatoes (see note)
* 6 tablespoons (90g) vegan mayonnaise
* 2 teaspoons (10g) Dijon mustard
* 2 teaspoons (10g) apple cider vinegar
* salt and pepper, to taste
* optional: pinch of black salt (kala namak)
* paprika, (smoked or regular) for garnish
* chives, for garnish

Instructions
1. In a large pan on medium-high heat, boil the potatoes for 12-18 minutes in salted water, until they can easily be pierced through the center with a sharp knife. Drain and rinse with cool water then place into an ice bath.
2. Peel the potatoes. The skins should easily come off by rubbing between your fingers at this point!
3. Halve the potatoes lengthwise and scoop out a small hemisphere using a melon-baller or small spoon with sharp edges. Place the leftover potato scoops into a medium bowl.
4. Pick about 6 of the worst-looking potato halves and add them into the leftover potato bowl. Add the vegan mayo, Dijon mustard, apple cider vinegar, black salt if using, and salt & pepper. Mash all the ingredients together until smooth. You may need to adjust quantities to taste since the amount of potato will vary at each attempt.
5. Place the filling into a pastry bag with a large star tip and fill each potato hemisphere. You could also simply place the filling with a spoon.
6. Garnish with paprika and chives to serve.
7. These can be refrigerated (covered) for up to 4 days. They don’t freeze well. Enjoy!

Notes:
🥔 Make sure to buy potatoes that are somewhat symmetrical and similar in size to an egg if you want them to look like deviled eggs. I picked through a bin of baby Yukon golds but any type should work!
💧 Make sure to start boiling from cold or room temp water. Never boil potatoes using hot water!b
🍳 A great way to make food taste egg-like is by adding some black salt to it! Kala namak has a very pungent, sulfurous smell so I like to use it sparingly as an addition to regular salt—never as a 1:1 substitute.
🥒 Add a bit of sweet relish to the filling for a Southern twist!

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