Ingredients
Potatoes
- 7 yellow baby potatoes
Filling
- ¼ cup + 1 tablespoon vegan mayonnaise
- 1 teaspoon Dijon or yellow mustard
- 1 teaspoon apple cider vinegar
- ½ teaspoon kala namak black salt
- Black pepper to taste
- ¼ teaspoon turmeric (optional)
Garnish
- Paprika
- Chives, parsley, or dill (optional)
Instructions
- Boil the Potatoes: Place the potatoes in a medium pot and cover with water. Bring to a boil and cook for 10 to 20 minutes, until the potatoes are soft but still firm enough to handle without crumbling.
- Cool the Potatoes: Drain the potatoes in a colander and run them under cold water to stop the cooking process and cool them down for handling.
- Prepare the Potato Shells: Slice 6 of the potatoes in half lengthwise. Using a melon baller or small spoon, carefully scoop out about a teaspoon of the center from each half to create a small hollow pocket. Collect the scooped potato into a medium bowl and place the hollowed halves on a serving plate.
- Make the Filling: Peel the 7th potato and add it to the bowl with the scooped-out potato pieces. Add vegan mayonnaise, Dijon mustard, apple cider vinegar, kala namak black salt, black pepper, and turmeric. Mash and mix everything together until the mixture is smooth. Adjust seasoning to taste.
- Fill the Potatoes: Using a spoon or a piping bag, fill each hollowed potato half with the prepared mixture, shaping the filling nicely inside the pocket.
- Garnish and Serve: Sprinkle paprika over the filled potatoes and garnish optionally with fresh chives, parsley, or dill. Serve at room temperature or chilled for best flavor.
Notes
- Use similar-sized egg-sized baby potatoes for even cooking.
- Do not overcook the potatoes to avoid them falling apart or becoming mushy.
- Kala namak black salt is essential for mimicking the savory egg flavor they provide.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegan
