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!

10 mins
35 mins


  • 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


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Spoon a dollop of the mixture back into the potato shells and garnish with dill.