Easter is coming up and I wanted to give you an easy but super cute little appetizer to celebrate. I bring you Vegan Deviled Potatoes! Aren't they just the cutest?
Yes, yes they are.
I thought about doing a more complicated take on vegan deviled eggs by making an egg white using some sort of combination of non-dairy milk and agar or kappa carrageenan. But then upon further thought, I knew I wanted my appetizer to be really easy to make. And with easy to find ingredients. And not too weird so that I don't scare away the less adventurous foodies in the family.
My thoughts: everyone likes potatoes. Right? No one is afraid of potatoes (except those carb fearing types). Everyone likes cute handheld appetizers and these vegan deviled potatoes are just so darn cute and tasty! I'm pretty sure no one will be able to resist enjoying at least one.
These vegan deviled eggs are easy to make and can be made ahead of time, making them the perfect party finger food. The yellow filling has a surprisingly rich eggy taste thanks to the power of black salt (kala namak) which I also use in other egg-y type recipes such as my vegan toast dipping sauce (vegan egg yolk). A little garnish of paprika and presto, gorgeous little vegan deviled potatoes.
How to Make Vegan Deviled Potatoes:
Add the potatoes to a pot of water and bring to a boil for 12 - 20 minutes until the potatoes are tender and you can easily pierce them to the center with a sharp knife. The time it takes to boil the potatoes will vary depending on their size. Drain the potatoes and rinse with cool water.
When selecting my potatoes I made a point of picking out potatoes that were about the same size as an egg. The pre-bagged baby potatoes were a bit too small, so I just dug around in the potato bin.
When the potatoes are cool enough to handle, cut each one in half lengthwise. Then use the large scoop of a melon baller or small spoon to scoop out a little crater in each potato.
Put the scooped out potato flesh in a medium bowl.
Now take the bowl of potato flesh and add the vegan mayonnaise, dijon mustard, apple cider vinegar, black salt, and turmeric. Mix together with a potato masher or fork until completely smooth and mixed well. As the potato mixture can vary in quantity due to the size of potatoes and the amount you scoop out, feel free to adjust the ingredient quantities to taste.
2 Methods to Filling Vegan Deviled Potatoes:
You can either use a pastry bag or just a spoon to fill each potato.
If using a pastry bag: attach a large star tip and fill a pastry bag with the mashed potato mixture. Squeeze a dollop into the crater of each potato half.
If using a spoon: simply scoop a small spoonful of the mashed potato mixture into the well of each potato half.
Garnish the filled potatoes with paprika as desired. Serve right away, or cover and store in the fridge until ready to serve.
Tips & Tricks When Making Vegan Deviled Potatoes:
- When selecting my potatoes I made a point of picking out potatoes that were about the same size as an egg.
- The pre-bagged baby potatoes were a bit too small, so I just dug around in the potato bin.
- Black salt (also called kala namak) is a salt commonly used in South Asian cuisine. It is actually pink in colour, but it has an amazingly egg-like flavour.
- Using kala namak in this recipe will give the potatoes an eggy taste. If you don't want this you can substitute regular salt.
Bon appetegan!
Sam.
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Vegan Deviled Potatoes
Servings: potato halves
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Ingredients
- 12 small yellow or white potatoes
- 6 tablespoons vegan mayonnaise
- 1 teaspoon dijon mustard
- ½ teaspoon apple cider vinegar
- ½ teaspoon black salt, (also called kala namak)
- ¼ teaspoon turmeric
- paprika or smoked paprika, for garnish
Instructions
- Add the potatoes to a pot of water and bring to a boil for 12 - 20 minutes until the potatoes are tender and you can easily pierce them to the center with a sharp knife. The time it takes to boil the potatoes will vary depending on their size. Drain the potatoes and rinse with cool water.
- When the potatoes are cool enough to handle, cut each on in half lengthwise. Then use the large scoop of a melon baller or small spoon to scoop out a little crater in each potato. Put the scooped out potato flesh in a medium bowl.
- Now take the bowl of potato flesh and add the vegan mayonnaise, dijon mustard, apple cider vinegar, black salt, and turmeric. Mix together with a potato masher or fork until completely smooth and mixed well. As the potato mixture can vary in quantity due to the size of potatoes and the amount you scoop out, feel free to adjust the ingredient quantities to taste.
- You can either use a pastry bag or just a spoon to fill each potato. If using a pastry bag: attach a large star tip and fill a pastry bag with the mashed potato mixture. Squeeze a dollop into the crater of each potato half. If using a spoon: simply scoop a small spoonful of the mashed potato mixture into the well of each potato half.
- Garnish the filled potatoes with paprika as desired. Serve right away, or cover and store in the fridge until ready to serve.
Notes
- When selecting my potatoes I made a point of picking out potatoes that were about the same size as an egg. The pre-bagged baby potatoes were a bit too small, so I just dug around in the potato bin.
- Black salt (also called kala namak) is a salt commonly used in South Asian cuisine. It is actually pink in colour, but it has an amazingly egg-like flavour. Using it in this recipe will give the potatoes an eggy taste. If you don't want this you can substitute regular salt.
Nutrition
Michele says
I have been missing deviled eggs since becoming vegan and this really hit the spot. My family loved them.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Amazing! Thrilled you loved them so much, Michele 🙂
Sam says
I absolutely love this recipe! Making them right now for a Friendsgiving event later today. Have you ever thought of adapting this for an egg salad recipe? The filler is so good and is the closest thing I've ever had that that reminds me of that.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh that's a good idea! I will have to try that. So happy you love the deviled potatoes 🙂
Kathie says
This looks like an amazing recipe! Just not sure how the potato should feel when you poke a knife into it? Most of mine were still on the harder side, but I know it depends on the size of the potato also! Is the flash supposed to have a hard boiled egg consistency? Or harder? Thank you so so much for your wonderful recipes always!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kathie, the potato should be tender all the way through when pierced with a knife, meaning the knife should slide in easily without resistance. The flesh should be soft but not mushy, similar to the texture of a perfectly baked potato rather than a hard-boiled egg. Larger potatoes might take longer to cook, so feel free to adjust the cooking time based on their size. I hope that helps!
Kathie says
Thank you so much! Everyone loves these! (Even non vegans!) win win again!
Jess @ It Doesn't Taste Like Chicken says
Yay!