Whole Food, Plant-Based Recipe Deviled Potates and Fresh Pepper Relish

Ingredients

For the potatoes

• 10 small yellow potatoes
  

• ¼ cup hummus
  
• 1 T lemon juice or apple cider
  
• vinegar
  
• ½ T garlic powder
  
• 1 tsp Dijon or yellow mustard
  
• ½ tsp turmeric
  
• 1½ T sweet relish
  
• 2 T water, add more as needed
  
• 1-2 dashes of hot sauce
  
• Black salt, to taste
  
• Black pepper, to taste
  
• Paprika, to taste

For the relish

• 1 cup red bell pepper, diced
  

• ½ cup onion (red or white), diced
  
• 2 T fresh parsley, chopped
  
• 1 T cider vinegar
  
• 2 tsp seeded jalapeño pepper,
  
• minced
  
• ¼ tsp garlic powder
  
• ¼ tsp onion powder

Instructions

For the deviled potatoes

1. Add the potatoes to a pot of water. Bring to a boil until the potatoes are tender and you can easily poke them through the center. Depending on the the size of potatoes, this takes 15 minutes. Drain the potatoes and rinse with cool water.
2. Let potatoes cool enough to cut each in half lengthwise. Use the large scoop of a melon baller or small spoon to scoop out the center of the potato, retaining the intact skins. Put the scooped out potato in a medium bowl.
3. Smash the potato flesh. Add the hummus, dijon mustard, apple cider vinegar, garlic powder, sweet relish, hot sauce, and turmeric. Mix together with a potato masher or fork until completely smooth. Adjust to taste.
4. Add mixture to a sandwich bag, cut the end and squeeze a little in each potato skin. Alternatively, you can use a spoon and scoop a small amount of the potato mixture into the center of each potato half, and sprinkle black salt on the top of each filled potato.
5. Garnish the filled potatoes with paprika or pepper relish as desired. Serve right away, or cover and store in the fridge until ready to serve.

For the fresh pepper relish

1. Combine all the ingredients in a bowl.
2. Top deviled potatoes with relish, if desired. Store remaining relish in an airtight container and chill.