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
- 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
- 2 Tablespoons Chives or Scallions, Thinly Sliced
- 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.
- 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.
- 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.
- 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.
- Sprinkle with chives or scallions. Either serve immediately, at room temperature, or cover and chill for up to 1 day before serving cold.
12 - 24 Servings
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.