DEVILED POTATO SALAD
SERVES 4 TO 6 PORTIONS
1lb (16oz) baby Yukon gold potatoes (or baby Dutch Yellow Potatoes), quartered
1/4 cup vegan mayonnaise (soy- free if necessary)
2 tbsp. vegan sweet pickle relish 1 tbsp. yellow mustard (gluten- free if necessary)
2 tsp. apple cider vinegar
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika, plus more for dusting
1/2 tsp. black salt (kala namak; or regular salt)
NUTRITIONAL VALUES
Calories: 49kcal
Fat: 3g (0g S.Fat)
Carbs: 5.5g
Protein: 0.4g
Sugar: 2g
Sodium: 412mg
METHOD
Fill a pot halfway with water and add the potatoes. Bring to a boil and cook the potatoes for 7 to 8 minutes, or until easily pierced with a fork. After draining, rinse the potatoes with cold water until they are cool. Drain thoroughly.
In a large mixing bowl, combine the mayonnaise, relish, mustard, vinegar, onion powder, garlic powder, paprika, and salt. Fold in the potatoes, allowing them to mash slightly as you go. Refrigerate for 1 hour before serving, lightly dusting the top of the salad with more paprika. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.
In a large mixing bowl, combine the mayonnaise, relish, mustard, vinegar, onion powder, garlic powder, paprika, and salt. Fold in the potatoes, allowing them to mash slightly as you go. Refrigerate for 1 hour before serving, lightly dusting the top of the salad with more paprika. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.
