Print Friendly, PDF & Email


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. In a medium mixing bowl add scooped potato, mayo, mustard, vinegar, kala namak or sea salt and turmeric.  Mix well until creamy.
  5. 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.
  6. 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.

Yield: 18

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.