Similar in texture to a devilled egg, but with a bit more bite. Roast them, scoop out a bit of the filling and add to a bowl with mayo, relish, and seasonings. Mash, then refill!
- Baking sheet
- Large bowl
- 1.5 lbs Little Potatoes
- 1 Tbsp olive oil
- 1 tsp kosher salt
- 1/4 cup vegan mayo
- 2 Tbsp relish
- 1/2 tsp apple cider vinegar
- 1 tsp Dijon mustard
- 1/4 tsp smoked paprika
- (To garnish) fresh dill, chopped
Preheat oven to 350 °F. Toss Little Potatoes with olive oil and sprinkle with salt and pepper. Place on a baking sheet and roast for 30 to 35 minutes until just tender.
Remove potatoes and halve lengthwise. Carefully scoop out a circle of potato and place in a large bowl. Place shells back on baking sheet and cook another 10 minutes to crisp the shells. Let cool.
Add the mayo, relish, vinegar, mustard, paprika and pinch salt and pepper to the potato pulp and mash well until combined, using a electric mixer or potato masher. Season to taste with salt and pepper.
Spoon a dollop of the mixture back into the potato shells and garnish with dill.