| Moderate | Vegan | Gluten Free | Soy Free
Bloody Mary Deviled Potatoes
INGREDIENTS
Bloody Mary Sauce
- 2 cups tomato juice
- 1 cup hot sauce
- 1/8 cup Worcestershire sauce
- 2 tbsp soy sauce
- 2 shots vodka (optional)
- ¼ cup dill pickle brine
- 3 tbsp cornstarch + 5 tbsp warm water, mixed well
- salt to taste
- 1 tsp each garlic powder, onion powder, celery salt
Deviled Potatoes
- 12-14 baby red potatoes
- 6 tbsp Follow Your Heart Soy-Free Vegenaise
- 2 tsp Dijon mustard
- ½ tsp apple cider vinegar
- ¾ tsp kala namak
- ¼ tsp turmeric
- ½ tsp celery salt
- salt to taste
- 1 tsp hot sauce
Toppings
- bloody mary sauce
- fresh chives
- celery Salt
- smoked paprika
- celery leaves
- Follow Your Heart Dairy-Free Bleu Cheese Crumbles
INSTRUCTIONS
- Boil your potatoes whole in salted water, once fork tender drain them and set aside to cool to room temperature.
- For the bloody mary sauce, add all your ingredients to a pot over medium-high heat. Mixing frequently, allow to come to a boil, then reduce to a simmer & lower the heat to medium-low. Stir frequently until thickened.
- Once your potatoes are room temperature, cut them in half. Using a melon baller or spoon, scoop out a circle of the bottom 1/3 of the potato. Place the potato you scoop out in a mixing bowl for your filling.
- For the filling, mash your potato innards until smooth then add Vegenaise, mustard, vinegar, spices, and hot sauce. Mix well until smooth. Place in a piping bag with a star tip.
- Fill the hollowed-out part of your potatoes with the filling in the piping bag.
- For garnish, drizzle over your bloody mary sauce, fresh chives, celery salt, smoked paprika, celery leaves, and Bleu Cheese Crumbles. Dig in & enjoy!
