Deviled potatoes

I have to admit I miss a good deviled egg now and then... but that's not what inspired this idea. I was actually making a vegan potato salad a couple weeks ago and I pointed out to my co-chef (and 12 year old daughter) that the mixture resembled the one I used to use in deviled eggs. She then said "you should use tiny potatoes and scoop out the centers so they look like eggs". Brilliant (she gets that from me)!! My whole family is now hooked on these... they're simple and make a great side dish or snack. Also, since they contain no egg or real mayo they can safely be taken to a picnic, BBQ or potluck without the need to refrigerate... I bet even your non-vegan friends will love this little bite sized burst of flavor!!

12-14 fingerling or petite potatoes (small red potatoes will work too)

3/4 cup vegan mayo

1/3 cup mustard

2-3 tbs Dijon mustard (optional)

1 dill pickle, diced

2 tbs dill pickle juice

1 tbsp red onion, diced

1 tbsp garlic powder

1/3 tsp dry dill

Paprika to too

Was and bake whole potatoes on a cookie sheet at 350 for about 30 minutes or until soft, turning once.

Combine all other ingredients in a medium bowl 

After potatoes have cooled slightly, slice them in half lengthwise. Using a teaspoon or Mellon baller, scoop a circular section of each potato out and add to filling mixture. Once all potatoes have been scooped, set them aside and mix the filling until smooth. Using your teaspoon or a pastry bag, scoop a spoonful of the mixture back into each potato. Sprinkle paprika on top. Serve warm or refrigerate overnight. These are excellent warm or cold!!