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!