Ingredients
Method
- Place the baby potatoes in a large pot and cover with water. Add 1 teaspoon salt and bring to a boil. Cook until tender when pierced with a fork, about 18 minutes. Drain and let cool slightly.
- Slice each potato lengthwise. Using a small spoon or melon baller, scoop out the inner flesh, leaving a thin layer around the edges. Transfer the scooped potato to a large bowl and set the potato skins aside.
- Add vegan mayonnaise, mustard, diced pickle, chopped chives, salt, and black pepper to the potato flesh. Mash together with a fork until smooth and creamy.
- Optional: For a smoother filling, pulse the mixture in a food processor for 5–10 seconds, then transfer to a piping bag fitted with a large tip.
- Fill the potato skins with the mashed potato mixture, either spooning it in or piping neatly. Sprinkle with paprika and extra chives if desired. Chill in the fridge up to 3 days until serving.
Nutrition
Notes
These Deviled Potatoes are creamy, tangy, and naturally vegan. They make a fun, elegant finger food for parties or a satisfying snack, and can be prepped ahead for easy entertaining.