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Rachel White

Vegan Spring Recipes Deviled Potatoes

Vegan Spring Recipes Deviled Potatoes turn tender baby potatoes into creamy tangy bite-size appetizers with classic deviled flavor. They are fun, crowd-pleasing, and perfect for spring gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 18 pieces baby potatoes
  • 1 tsp salt for boiling
Filling
  • 1 3 cup vegan mayonnaise
  • 1 tbsp yellow mustard
  • 1 tsp apple cider vinegar
  • 1 4 tsp garlic powder
  • 1 4 tsp salt
Garnish
  • 1 tsp paprika
  • 1 tbsp chives chopped

Equipment

  • Mixing Bowl
  • Saucepan
  • Oven
  • Knife
  • Spoon
  • Piping Bag
  • Freezer
  • Scoop
  • Tray
  • Cooling Rack

Method
 

  1. Boil potatoes in salted water until fork-tender. Drain and cool slightly.
  2. Slice potatoes in half lengthwise. Scoop a small center from each half.
  3. Mash scooped potato with mayonnaise, mustard, vinegar, garlic powder, and salt until smooth.
  4. Spoon or pipe filling back into potato halves with neat swirls.
  5. Dust with paprika, add chives, chill briefly, then serve.

Notes

For softer texture, mash filling extra smooth and serve at cool room temperature. For firmer bites, chill before serving. Freeze is not ideal after assembly, but boiled potatoes can freeze up to 1 month. Pipe filling cold for cleaner assembly. Add dill, pickle relish, hot sauce, or smoked paprika for flavor changes. Store covered in refrigerator up to 3 days.