Deviled Potato Salad

Deviled Potato Salad Recipe

By Veegs

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 15 minutes

Ingredients

1 pound baby Yukon gold potatoes (or baby Dutch Yellow Potatoes), quartered

¼ cup vegan mayonnaise (soy-free if necessary)

2 tablespoons vegan sweet pickle relish

1 tablespoon yellow mustard (gluten-free if necessary)

2 teaspoons apple cider vinegar

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon paprika, plus more for dusting

½ teaspoon black salt (kala namak; or regular salt)

Instructions

1Place 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.

2Drain, then rinse the potatoes with cold water until cool. Drain well.

3Combine the mayonnaise, relish, mustard, vinegar, onion powder, garlic powder, paprika, and salt in a large bowl and stir until combined.

4Fold in the potatoes, letting them get mashed a little along the way.

5Lightly dust the top of the salad with more paprika and refrigerate for 1 hour before serving.

6Leftovers will keep in an airtight container in the fridge for 3 to 4 days.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.