Deviled Potato Salad

Name: Deviled Potato Salad
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 pound baby Yukon gold potatoes (or baby Dutch Yellow Potatoes), quartered; ¼ 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; ½ tsp. onion powder; ½ tsp. garlic powder; ½ tsp. paprika, plus more for dusting; ½ tsp. black salt (kala namak; or regular salt)

Place the potatoes in a pot and cover with water. Bring to a boil and cook the potatoes until easily pierced with a fork, 7 to 8 minutes. Drain, then rinse the potatoes with cold water until cool. …

Cook1 h 25 min
Total1 h 25 min
Serves6
LevelIntermediate

Lunch Dairy-Free Gluten-Free Vegan Vegetarian American

Ingredients

1 pound baby Yukon gold potatoes (or baby Dutch Yellow Potatoes), quartered
¼ 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
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. paprika, plus more for dusting
½ tsp. black salt (kala namak; or regular salt)

Preparation

Place the potatoes in a pot and cover with water. Bring to a boil and cook the potatoes until easily pierced with a fork, 7 to 8 minutes. Drain, then rinse the potatoes with cold water until cool. Drain well.
Combine the mayonnaise, relish, mustard, vinegar, onion powder, garlic powder, paprika, and salt in a large bowl and stir until combined. Fold in the potatoes, letting them get mashed a little along the way. Lightly dust the top of the salad with more paprika and refrigerate for 1 hour before serving. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.