Add a pop of purple to your New Years celebration with this unexpected play on a classic side! Deviled Purple Potatoes with Sambucol Black Elderberry Syrup will wow your crowd and provide delicious immune support* that's full of flavor. 

Recipe by Hannah Kaminsky

Ingredients:

Deviled Potatoes:

• 12 Small Purple or Blue Baby Potatoes, Halved Lengthwise
• 3 Tablespoons Vegan Mayonnaise
• 1 Tablespoon Sambucol Black Elderberry Syrup
• 1 Teaspoon Dijon Mustard
• 1 Tablespoon Nutritional Yeast
• 1/2 Teaspoon Kala Namak (Black Salt)
• 1/4 Teaspoon Smoked Paprika

To Garnish:

• 2 Tablespoons Chives or Scallions, Thinly Sliced

Instructions:

1. Place the halved potatoes to a medium saucepan and add cold water to cover. Set them on the stove over medium heat and bring to a boil. Reduce to a simmer and cook for 10 – 12 minutes, until fork-tender. Drain thoroughly and rinse with cool water.
2. When the potatoes are cool enough to handle, use a melon baller or small spoon to scoop out the center, leaving a generous margin of potato around the sides. It should look somewhat like a hardboiled egg with the yolk removed.
3. Place the excess potato in a medium bowl. Add the vegan mayonnaise, Sambucol Black Elderberry Syrup, mustard, nutritional yeast, black salt, and paprika. Mash very thoroughly until incorporated and completely smooth.
4. Transfer the mixture to pastry bag with a wide star tip. Squeeze a dollop into the empty centers of each potato half, distributing the filling equally. Alternately, you can use a small spoon to dollop the filling into the halves.
5. Sprinkle with chives or scallions. Either serve immediately, at room temperature, or cover and chill for up to 1 day before serving cold.

Yield:
12 - 24 Servings

Notes:
For the best results, try to select potatoes that are all about the same size as an egg.

Black salt (also called kala namak) is a salt commonly used in South Asian cuisine. It is actually pink in color, but it has a naturally sulfuric aroma and egg-like flavor. Using it in this recipe will give the potatoes an eggy taste. You can substitute regular table salt if you’d prefer.