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!
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.