- 18 early potatoes the size of eggs, Yukon gold or white
- 3/4 cup vegan mayonnaise, we used “Follow Your Heart Vegenaise”
- 2 teaspoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon kala namak (sea salt from India) or sea salt
- 1/2 teaspoon powdered turmeric
- Paprika, or smoked paprika, and or dill fronds for garnish
- Boil water in a large stock pot and cook potatoes until soft and tender 25 to 30 minutes. A skewer should slide through flesh without resistance.
- Drain and drop potatoes back into a dry pot on high heat for 30 seconds or until potatoes squeak. A quick technique that will pull water out of spuds. As you slice potatoes in half become aware of the round and flat side to reduce rolling.
- Use a small melon baller or tiny spoon to scoop out a little flesh from each potato and place potato halves on a serving plate. The scooped-out potatoes will be mashed and incorporated into your vegan egg yolk mixture.
- In a medium mixing bowl add scooped potato, mayo, mustard, vinegar, kala namak or sea salt and turmeric. Mix well until creamy.
- This yellow cream filling can be spooned into your potatoes or placed into a pastry bag with a large serrated or star tip. You can also snip the end of a freezer bag and pipe filling on.
- These can be made several days in advance and served cold or at room temperature. Garnish your platter just before serving with a light sprinkling of paprika, fresh dill fronds, or minced chives.
Special note from Debbie:
Indian Kala Namak sea salt has a sulphur essence that mimics the egg-y flavor. Our salt was sourced at the Bombay Bazaar market on Parker Road, Aurora. Also, available on Amazon.