For once, I am early. FOR ONCE. I am early to the Memorial Day-induced kickoff of summer grilling, cook-outs, and outdoor partying. Today i am going to show off my vegan deviled potato recipe.
And it involves potatoes. Irresistible, versatile, wonderful potatoes. 🎉
I don't know how you feel about potatoes, but I'm pretty sure you love them. Because I haven't ever met anyone who doesn't. French fried, mashed, baked, scalloped, chipped – potatoes are just magic.
Clark was grilling dinner a couple of weeks ago on what was, in my opinion, a too-chilly spring evening. I started thinking about cookouts and glorious summer weather. And that made me think about deviled eggs and potato salad. What if I combined the two?
What if I hollowed out potatoes, mashed up the insides with seasonings, mustard, and mayo, and stuffed it all back into the potatoes a la deviled egg.
We've made deviled eggs on the blog before – we made them 3 different ways, in fact. But I also know that a lot of come here in search of vegan recipes. And eggs are most definitely not vegan. So this recipe is 50% about my love for potatoes and 50% about providing a vegan answer to deviled eggs.
Truth – I test drove this vegan deviled potato recipe on two people who are very much not-vegan, and they devoured them. As in, there were none left when I opened the refrigerator later. That's a win in my book.Print