These vegan deviled potatoes look like deviled eggs but taste like bite sized potato salad. They are perfect for a summer barbecue or pot luck and the recipe can easily be doubled or tripled!
A note on some of the ingredients:
Mini or new potatoes: New potatoes can be found throughout the summer. If I have a hard time finding them in the grocery store mini potatoes work well in a pinch. Depending on what type of potato you use, the cook time on the potatoes will vary. The goal is to find potatoes roughly the size of an egg or smaller.
Plant based mayonnaise: I prefer Hellman’s plant based mayonnaise. It is very close to regular mayonnaise, I would dare anyone to notice that it is plant based. Use your favourite vegan mayonnaise or substitute it with plain yogurt.
Yellow mustard: I use French’s mustard in this recipe and the yellow colour helps give the potato filling it’s light yellow colour. Any type of mustard would work in this recipe. Try making variations with Dijon mustard or a spicy mustard, just ensure they are gluten free if required.
Sweet relish: Sweet relish offers a great flavour to the vegan deviled potatoes and is an easy addition. A good substitute for the relish would be dill pickles, finely chopped.
How the Vegan deviled potatoes are made:
If using mini potatoes, fill a medium sized sauce pan 3/4 full with water and bring to a boil. Once boiling, add in the mini potatoes and turn the heat down to a simmer. Cook the potatoes for 13 to 15 minutes, or until a knife easily pierces them.
If using new potatoes, add them to the sauce pan with the water and bring everything to a boil together as new potatoes are slightly bigger than the mini potatoes. The potatoes may need an extra minute or two to simmer before they fully cook.
Once the potatoes can be easily pierced with a knife drain them into a colander and rinse with cold water. Place them on a plate and let them cool to room temperature. Don’t put them in the fridge to cool as they will firm up and it will be more difficult to mix the potato with the rest of the ingredients.
When the potatoes are room temperature, slice each one in half and carefully scoop out the inside potato. I like to use a small melon baller for this and try to leave a 1/4 inch of potato around the outside. Put the inside of the potatoes into a small mixing bowl.
Mash the potato insides together with the plant based mayonnaise, mustard, relish, onion powder and salt until everything is almost smooth. There will be pieces of relish, that is ok!
Gently scoop the potato mixture back into the hollowed out potatoes and sprinkle with paprika if desired.
Cover the vegan deviled potatoes and refrigerate until you are ready to serve.
Enjoy!
Looking for more potato recipes? Try my Crispy sweet potato fries or my Gluten free crispy air fryer potatoes!
Vegan Deviled Potatoes
Delicious soft potatoes that look like deviled eggs but are filled with a tangy, creamy potato salad.
4
servings10
minutes13
minutes109
kcal23
minutesKeep the screen of your device on
Ingredients
14 mini or new potatoes
2 tbsp plant based mayonnaise
1 tsp yellow mustard
1 tsp relish
1/4 tsp onion powder
1/4 tsp salt
paprika for garnish
Directions
- Fill a medium sized saucepan 3/4 full with water and bring to a boil. Add in the potatoes and cook for 13 to 15 minutes, until the potatoes can easily be pierced with a knife.
If using new potatoes, add them to the water before bringing it to a boil. As they are a little bigger, they may require an extra minute or two before they can easily be pierced with a knife. - Drain the potatoes and run cool water over them. Let the potatoes cool to room temperature.
- Once the potatoes are cool slice each one in half. Using a melon baller or small spoon carefully scoop out the flesh of the potato, leaving a small amount around the perimeter.
- Add the scooped potato into a small bowl and add the remaining ingredients. Using a fork mash the potato with the ingredients until the mixture is mostly smooth.
- Spoon the potato mixture into the hollowed out potatoes. If you wish, sprinkle paprika over the prepared potatoes and chill in the fridge until ready to serve.
Notes
- Nutritional information is a rough estimate.
Nutrition Facts
- Total number of serves: 4
- Calories: 109kcal
- Carbohydrates: 17.5g
- Protein: 2g
- Fat: 3.9g
- Saturated Fat: 0g
- Polyunsaturated Fat: 0g
- Monounsaturated Fat: 0g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 189.3mg
- Potassium: 430.6mg
- Fiber: 2.7g
- Sugar: 1.2g
