Appetizers

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If you’ve never tried deviled potatoes, get ready to be absolutely addicted. This was one of the first recipes I ever made when I began my plant-based cooking journey and it’s remained one of my favorites ever since. No matter how big of a batch I make, they never stick around for long! Whether you’re vegan, dairy-free or just looking to try something different, this recipe is one you will love. These deviled potatoes are the perfect vegan appetizer for potlucks, gatherings and holidays and they’re a whole lot cheaper than deviled eggs! They’re easy to make and keep well in the fridge, so they’re great for your weekly meal prep as well.

Below is a step-by-step guide to making these deviled potatoes, with a full recipe summary and measurements at the bottom of the page.

Let’s talk about the ingredients and their benefits:

• Potatoes: I typically use russet but yukons will also work fine for this recipe! While potatoes are pretty low on the scale of nutrient density, they do have some benefits. They contain lots of antioxidants like Vitamin C and are high in fiber so they’re good for your digestive health.
• Green onions: Just like any other onion, green onions are rich in nutrients like quercetin, that boost your immune system and that help to fight against cancer, reduce inflammation and improve cholesterol and heart health.
• Pickles: Pickles can be a good source of vitamins and antioxidants, however, most of the normal store-bought ones are very high in sodium so be sure not to eat too many! I will sometimes rinse mine with water to remove some of the salt when I am trying to limit my intake.
• Vegan Mayo: I typically use store-bought because I am lazy and it lasts longer in the fridge since I don’t use mayo very often… BUT if you are looking for a healthier version, you can whip up your own vegan mayo from scratch! Just blend a block of tofu with 1 tbsp lemon juice, and 2 tbsp each of Dijon mustard, maple syrup, and white vinegar. Of course, you can always substitute real mayo if you prefer!
• Mustard: Plain old yellow mustard for some delicious tang and acidity!
• Turmeric: This powerful spice has a long list of medicinal properties and is absolutely fantastic for your immune system. The main active ingredient in turmeric is curcumin, which is associated with a wide variety of health benefits. It’s highly anti-inflammatory and rich in antioxidants that protect against cancer and disease and supports gut health, heart health, and has even been shown to improve brain function.

Pro tip: I always try to buy my produce and herbs from the local farmer’s market because the quality of flavor makes a huge difference! Plus I love to support my community and the environment, and you can’t beat the piece of mind of knowing exactly where your food comes from. I encourage you to check out your local farms (if you haven’t already) and see what they have to offer!

Step 1: Cook potatoes

You can use any method you prefer to cook the potatoes, but I recommend boiling them so that it’s easier to check them periodically and make sure they don’t overcook. Just add whole, unpeeled potatoes to a large pot of boiling water, turn the heat to medium-high and allow them to cook for about 15-25 minutes. The time will vary based on the size of your potatoes, so just check them at the 15 minute mark by poking them with a fork or knife and continue to monitor them until they’re done. You know they’re ready when they are fork tender (you can easily penetrate them with a fork) but not mushy enough that they easily fall apart when poked.

Important Note: Cooking the potatoes until just right is the most important step in this recipe because you need them to be soft enough that the filling is easy to mash and they don’t taste raw, but not too soft that they fall apart when trying to scoop out the hole in the middle. It’s a delicate balance, so do pay close attention if it’s your first time making these!

Step 2: Prepare potato boats

Once they’re just fork tender, remove the potatoes from the pot and allow them to cool for 10 minutes. Once cool, slice each potato in half, then use a spoon to carefully scoop out a large hole in the middle, stopping about 1/2 inch to the skins. Transfer the parts you scoop out to a medium-sized bowl. This will be the base for our deviled potato filling.

Important Note: Make sure you don’t scoop out all of the potato. You just want a nice little boat to hold all that delicious filling.

Step 3: Make the filling

First, mash the scooped out potato with a fork until it’s mostly smooth. Then, add mayo, mustard, pickles, green onion, and spices and mix well.

Step 4: Fill potatoes

Transfer the mixture to a piping bag or use a spoon to fill the potato boats.

Finally, top your deviled potatoes with a sprinkle of paprika and some fresh chopped chives before serving. These are best served fresh, but they do keep well in the fridge for about a week when store in an airtight container. If you try this recipe and enjoy it, share it with a friend and comment down below. I always love to hear your feedback!

Deviled Potatoes

Hearty potato halves loaded with a creamy, savory, and tangy mashed potato mixture that makes for a fantastic, plant-based alternative to deviled eggs. These deviled potatoes are easy to make, require only a handful of ingredients, and are the perfect appetizer for any occasion!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course Appetizer

Cuisine American, plant-based

Servings 10

Ingredients

  

• 5 small Russet potatoes skin on
• 1/4 cup mayo or vegan mayo
• 2 tsp mustard
• 1/3 cup pickles (1-2 pickles) finely diced
• 2 tbsp green onion chopped
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/8 tsp ground turmeric

Toppings:

• paprika
• chopped chives

Instructions

 

• Bring a large pot of water to a boil and add whole, unpeeled potatoes. Turn heat down to medium high and leave potatoes to cook for 15-25 minutes, or until they are just fork tender, but not too mushy. (Check them at the 15 minute mark to make sure they don't overcook. See notes.)
• Allow the potatoes to cool for 10 minutes, then slice them in half. Use a spoon to scoop out a hole in the middle, stopping about 1/2" before you reach the skins. Transfer the scooped out potatoes to a medium bowl. (See notes)
• Mash the scooped out potatoes until there are no large chunks. Then, add mayo, mustard, pickles, green onion, and spices. Mix well.
• Transfer the mixture to a piping bag or use a spoon to fill the potato boats.
• Top with a sprinkle of paprika and chopped chives.

Notes

Important Note on Cooking Potatoes: 

Cooking the potatoes until just right is the most important step in this recipe because you need them to be soft enough that the filling is easy to mash and they don’t taste raw, but not too soft that they fall apart when trying to scoop out the hole in the middle. It’s a delicate balance, so do pay close attention if it’s your first time making these!

Important Note on Preparing Potato Boats:

Make sure you don’t scoop out all of the potato. You just want a nice little boat to hold all that delicious filling.

 

Keyword deviled potatoes, egg alternative, few ingredients, plant based, potatoes, vegetarian