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Bloody Mary Deviled Potatoes

BY Brianna Claxton

| Moderate | Vegan | Gluten Free | Soy Free

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

  1. Boil your potatoes whole in salted water, once fork tender drain them and set aside to cool to room temperature.
  2. 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.
  3. 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.
  4. 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.
  5. Fill the hollowed-out part of your potatoes with the filling in the piping bag.
  6. For garnish, drizzle over your bloody mary sauce, fresh chives, celery salt, smoked paprika, celery leaves, and Bleu Cheese Crumbles. Dig in & enjoy!
Print Recipe

Bloody Mary Deviled Potatoes

BY Brianna Claxton

| Moderate | Vegan | Gluten Free | Soy Free
BloodyMaryDeviledPotatoes_Site2
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