Deviled Potatoes

 

• 10 small red skinned potatoes
• 5 tbsp. light mayo
• 1 tsp. dijon mustard
• 1/2 tsp. apple cider vinegar
• 1/2 tsp. kala namak (black salt)
• 1/4 tsp. ground turmeric
• paprika and chives, for garnish

Boil the potatoes in a pot of salted water until the potatoes are tender to pierce with a fork or knife, 10-20 minutes (check at 10 and go from there). Drain and allow to cool.

Slice each potato in half lengthwise and use a melon baller to scoop out the flesh of each one.  Put the scooped out potato in a bowl and add the mayo, mustard, vinegar, kala namak and turmeric. Mix together with a potato masher (or fork) until smooth and mixed well.

Spoon the mixture to fill each potato half.  Garnish the filled potatoes with a sprinkling of parsley and chopped chives.

Store in the fridge until ready to serve.

ENJOY!!!!