These deviled baby potatoes are a perfect replacement for deviled eggs! You will be able to take these to picnics and cookouts all spring and summer long and everyone will love them.
I tried a few different recipes for deviled potatoes before I decided to create my own. Using good, old-fashioned ingredients (with a vegan twist), I pulled it off. These will satisfy any cookout cravings you might have this year. A few deviled potato recipes use hummus or a blend with tahini and garlic, but I really wanted that good ol’ mustard and pickle relish flavor. I kept switching and removing ingredients until I got down to just the bare necessities. This is a no brainer!
When making the mixture, you will need to blend it in your food processor or a high speed blender. Even then, you might not achieve perfect smoothness, with little pieces of chickpeas remaining. That’s fine – it doesn’t matter when you are eating them.
Like with deviled eggs, everything in this recipe is adjustable. You might like more vegan mayo, or less pickle relish. Deviled potatoes are totally adjustable to your taste. I just spooned the filling into the potatoes as I’ve always done with deviled eggs. If you have a piping bag with a pretty tip, you can pipe the filling in for a fancier presentation. Top them with a dusting of paprika, either plain or smoked. I also put little snips of chives on top of mine.
The recipe can be easily doubled by using a second baking sheet to roast the potatoes. I use a minimum amount of olive oil for the potato roasting, and still it’s more than enough to coat them while baking.
As far as varieties of potatoes to use for this recipe: I prefer the gold skinned baby potatoes to the red skinned ones. The gold potatoes retain more whiteness when cooked and don’t become translucent as the red potatoes did. It makes for a prettier deviled potato. In the future, I will only make these with Yukon gold variety or yellow skinned baby potatoes.
When prepping the potatoes, remove any eyes or damaged skin. It won’t make any difference, appearance-wise, for the dish. All of the skin is on the bottom of the dish, so none of that shows at all when serving.
I added a little bit of cayenne pepper to this recipe, because it adds a little bit of unexpected spice. You can completely omit it if you want a true deviled flavor.
To be sure your potato halves aren’t rolling around on the serving platter: before cutting, lay them on the counter and let them roll to a natural position. Now you’ve found your bottom and top and know exactly where to cut down the middle!
You might also like to try:
Sun Dried Tomato Asparagus Appetizers
Guacamole Stuffed Red Potatoes
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
potato halves
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- 15 baby potatoes preferably, Yukon gold or yellow skinned, but any will work
- 1 teaspoon olive oil for drizzling potatoes
- salt to taste
- 3/4 cup chickpeas
- 1 heaping tablespoon vegan mayonnaise I use Hellman's
- 2 tablespoons yellow mustard
- 2 tablespoons sweet pickle relish I use Mt. Olive No Sugar Added Sweet Relish
- 1/8 teaspoon cayenne pepper optional
Ingredients
|
|
- Preheat your oven to 400 F. Wash and clean your baby potatoes. Dry them and slice them in half lengthwise.
- Arrange the potatoes cut side up on a parchment paper lined baking sheet and drizzle the olive oil over them all. Use your hands to spread the olive oil all over the tops and outsides of the potatoes. Sprinkle salt on the potato halves.
- Bake the potatoes cut side up for 15 minutes. Remove from the oven and turn the potatoes over so the cut side is down. Bake 15 minutes more. Turn the potatoes over again and check for fork tenderness. If the potatoes are done, remove from the oven. Otherwise, leave them cut side up and bake 2 to 3 minutes more, until soft. Remove to a cooling rack and let cool for 5 minutes.
- Once the potatoes are cool enough to handle, use a 1/4 or 1/2 teaspoon measuring spoon to scoop out some of each potato half. Leave at least 1/4 inch of potato all around.
- Place the scooped out potato bits and the chickpeas into a blender or food processor. Process until smooth and like a paste. Remove to a small mixing bowl.
- Add the vegan mayo, mustard and sweet relish, blending well. If desired, add the cayenne pepper. If you find the filling is too thick, add water to it, 1 teaspoon at a time, mixing after each addition, until it reaches the right consistency. It is better for it to be too thick than too thin.
- Spoon or pipe the filling into each potato half. Dust the tops with paprika and top with chopped chives. Serve immediately or refrigerate for later.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut. We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.
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