Vegan Deviled Idaho® Red Potatoes | Idaho Potato Commission
Potatoes Prep Preheat oven to 350°F. Cut 15 potatoes in half, lengthwise (about 2 pounds, depending on size). If needed, slice a thin piece off the bottoms so potatoes sit level with the cut side...
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Cooking tools:
- Melon baller
- Blender
- Immersion blender
- Piping bag
- Pastry brush
- Baking sheet
- Oven
- Stove
- Pot
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Refrigerator
Ingredients
- 3 pounds baby red Idaho® potatoes
- 1 cup vegan mayonnaise
- 1/2 cup sweet pickle relish
- 1/3 cup prepared yellow mustard
- 1 teaspoon vegan Worcestershire sauce
- Olive oil for brushing
- Smoked paprika
- Chives, minced
- 1/2 cup aquafaba (liquid from 2 15-oz. cans of chickpeas)
- 3/4 cup canola oil
- 1/4 cup olive oil
- Kosher salt
- Cracked black pepper
- 1 tablespoon olive oil
- 1/4 cup red onion, diced
- 1 clove garlic, minced
- 1-1/2 cup tomato, finely diced
- 1/4 cup granulated sugar
- 3 tablespoons plain rice vinegar
- 1 teaspoon lemon juice
- 2 teaspoons fresh thyme, minced
- 1/4 teaspoon kosher salt
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