- 2 pounds tiny red or golden potatoes
- 2 Tbs salt
- 1/2 cup vegan mayo
- 1 tsp yellow mustard
- 1 tsp turmeric
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp kala namak (black salt)
- salt and pepper to taste
- paprika or smoked paprika for garnish
Boil your baby potatoes until fork-tender. Drain water and ice down potatoes to stop cooking. Make sure they're cool before you continue.
Cut in half length-wise and, using a small melon baller, scoop out a little circle of potato as if it's where an egg yolk might rest in a hard-boiled egg. Lightly sprinkle the potato boats with salt.
Mash the scooped potatoes with the rest of the ingredients, tasting and adjusting to your preferred flavors. Using a piping bag fitted with a large tip, pipe the filling into the little cavities you created in the boats, allowing it to peak over the top.
Sprinkle with paprika to taste.