Deviled Potatoes

My mom used to make an appetizer just like this – same ingredients (except for one!) – and as I have learned, it is the seasoning that makes something taste like I remember it. I made my own cashew mayonnaise for The Real Deal Happy Meal Sandwich and thought these were the perfect accompaniment.

And, anyone who thinks potatoes are bad, read The Starch Solution by Dr. McDougall to set your head straight.

makes 1 dozen

6 Honey Gold potatoes
Homemade Cashew Mayonnaise *
Dijon mustard
Sunflower oil

Preheat the oven to 400. Cut the potatoes in half. Brush with sunflower oil and place cut side down on a lined baking sheet and bake for 30 minutes.

When they are cool enough to handle, scoop out the center of the potatoes with a melon baller and place the centers into a mixing bowl. Start by adding a small amount of cashew mayo and mustard. Season with a dash of paprika and salt. Taste and adjust.

Using a small spoon, spoon the mixture into the center of the potatoes and dust with paprika. Enjoy!

* Cashew Mayonnaise (makes a little more than 1 cup)
1 cup cashews, soaked overnight
1/2 cup water
The juice of 1 lemon
1/2 teaspoon each: garlic powder, onion powder, mustard powder, salt

Make the cashew mayo by draining the cashew soaking water place in blender along with new water and the rest of the mayo ingredients. Blend until perfectly smooth.

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