Swap eggs for potatoes in this irresistible vegan deviled potato recipe, a fun and crowd-favorite for potlucks, dinner parties, or holiday celebrations!
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Why You’ll Love This Recipe
Holiday entertaining calls for crowd-pleasing grub, and I don’t know a single person who doesn’t adore potatoes. So, enter deviled potatoes. This creamy, delicious, and adorable (if I do say so myself) bites ditch eggs and dairy while keeping the classic flavors of deviled eggs thanks to familiar seasonings and a pinch of magical ‘kala namak,’ which helps to mimic egg flavor.
In this potato appetizer recipe, egg-sized potatoes are cooked until tender, sliced in half, a yolk-sized hole is scooped out, and then filled with a creamy potato mash, a dash of smoked paprika, and a sprinkle of fresh herbs. They’re like deviled eggs meets bite-sized potato salad – so easy to make, fun to eat, and practically inhaled by vegans and non-vegans alike!
Looking for more vegan party food ideas? You might enjoy my easy vegan jalapeño poppers, flatbread mini pizzas, or tater tot nachos.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
Flavor Variations
- Fresh herbs (like minced parsley, dill, chives, scallions, etc., to mix into the filling or just as a simple garnish)
- For spice (try adding a little sriracha/hot sauce to the filling)
- Dill pickles (finely chopped to add tang – or some relish)
- Other seasonings (add depth with garlic powder, onion powder, cayenne pepper, and/or nutritional yeast – which has a 'cheesy' umami flavor)
- Lemon zest (Add just a little for subtle, bright, citrusy depth)
How to Make Deviled Potatoes
Step 1: First, transfer the (cleaned) potatoes to a medium saucepan covered with water (and optionally some salt for more flavor). Bring to a boil, and cook for 10-20 minutes, until the potatoes are tender. Drain the potatoes and run them under cold water to halt cooking. Pat dry.
Step 2: Slice 6 of the potatoes in half lengthwise and use a melon baller or small spoon to scoop about a teaspoon-sized cavity from the center of each.
The exact time varies based on the potato size. Be careful not to overcook them, or they’ll become mushy. Steaming the potatoes will work, too.
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Step 3: Transfer the scooped potato to a medium bowl. Then peel the remaining potato and place the flesh in the bowl with the vegan mayonnaise, Dijon mustard, apple cider vinegar, kala namak, a pinch of black pepper, and turmeric. Mix well until smooth, then taste and adjust any of the seasoning levels.
Step 4: Using a spoon or a pastry bag with a star tip, divide the ‘eggy’ filling between the hollowed potato halves, creating a cute dome of filling (or swirl, if piping). Sprinkle the deviled potatoes with paprika and, optionally, some finely chopped fresh herbs – then enjoy at room temperature or chilled.
FAQs
Kala Namak (aka black salt) is used to provide an egg-like flavor. If that’s not something you’re bothered about, use regular salt instead.
Sure. Any all-purpose or waxy egg-sized potatoes will work. I don’t recommend using starchy potatoes, though, as they may fall apart.
In a deviled eggs recipe, hard-boiled eggs are cut in half, the yolks are mashed/whipped with dairy-based mayo and various seasonings, then piped or spooned back into the egg cavity. In this deviled potatoes recipe, the process is almost entirely identical, but using potatoes instead of eggs!
Pro Recipe Tips
- Use the right size potatoes: I prefer using egg-sized potatoes. Make sure they’re all a similar size so that they cook evenly.
- Don't overcook the potatoes: Or they might fall apart/become mushy.
- For eggy flavor: Don't skip the kala namak - its sulfur-like flavor mimics egg wonderfully.
Storage Instructions
Make ahead: You can prepare the cooked potatoes and filling up to 2 days in advance and store the two in separate airtight containers in the fridge. Assemble before serving.
Add a little extra vegan mayo/plant milk to the filling if it’s thickened too much.
Store: Stacked in an airtight container (or in a single layer to keep the filling shape) between layers of parchment paper for 3-4 days.
Freeze: I don’t recommend freezing them, as the potato texture will change.
Deviled Potatoes
Ingredients
- 7 yellow baby potatoes
- ¼ cup + 1 tablespoon of vegan mayonnaise
- 1 teaspoon of Dijon or yellow mustard
- 1 teaspoon of apple cider vinegar
- ½ teaspoon of kala namak black salt
- Black pepper to taste
- ¼ teaspoon turmeric (optional)
- Paprika for garnish
- Chives, parsley, or dill or garnish (optional
Instructions
- Place the potatoes in a medium pot and cover them with water. Bring the water to a boil and cook for 10 to 20 minutes or until the potatoes are soft, but do not overcook them or they will crumble when handling.
- When the potatoes are ready, drain them using a colander and run cold water over them to cool them and to stop the cooking process.
- Slice 6 of the 7 potatoes in half lengthwise. Using a melon baller or a small spoon, scoop out about 1 teaspoon of the center of each potato slice. You should end up with a small empty pocket. In a medium bowl, place the teaspoon of potato you scooped out. Repeat the process until all of the potato slices have a small pocket. Set aside on a serving plate.
- Grab your 7th potato, peel it, and place it in the bowl with the small chunks of potato. Add the vegan mayo, Dijon mustard, apple cider vinegar, kala namak black salt, pinch of black pepper, and turmeric for color.
- Mash and mix until a smooth mixture is achieved. Taste and adjust any seasoning levels.
- Using a spoon or a pasty bag, fill the hollowed slices of potatoes.
- Sprinkle the paprika and optionally garnish with fresh herbs.
- Serve at room temperature or chilled.
Notes
-
- Use the right size potatoes: I prefer using egg-sized potatoes. Make sure they’re all a similar size so that they cook evenly.
-
- Don't overcook the potatoes: Or they might fall apart/become mushy.
-
- For eggy flavor: Don't skip the kala namak - its sulfur-like flavor mimics egg wonderfully.
Andrea says
Love this vegan take on deviled eggs!