Potato Deviled “Eggs”
Courtesy of vegan chef Laurie Syracuse-Rice
These are my favorites and Laurie gets requests for them often. The special salt might be found at a spice store, but they will still taste yummy with regular salt.
16 small round potatoes scrubbed and cut in half
2-3 tsp pickle relish, sweet, dill or both
2-3 tsp yellow mustard
4 tsp vegan mayo or salad dressing
dash of turmeric (optional)
kala namak salt to taste (sulfur tasting volcanic salt)
dash of paprika and other garnishes (olive, caper, etc) for topping
Directions: Place potatoes cut side down on cookie sheet lined with parchment paper. Spray the potatoes with cooking spray and bake at 350 degrees for about 20 minutes (a knife should run through easily). Let them cool. Shell out the insides of the potato taking care not to break the potato. You will be filling it, so it should be sturdy enough for that. Mash or rice the insides and mix in the other ingredients as if you were making deviled eggs. Fill the shells and garnish with paprika and optional pickles, olives or capers as desired. Chill until serving time. Serves 8.