Makes 8 deviled potatoes
Preheat to 350
Wash and remove eyes from 4 smallish potatoes. I used red and I left the skin on, but you could peel them.
Into your food processor place the following.
1/2 of a small onion
several good shakes each of salt and pepper
3 TBSPS of vegan mayonnaise
1 TBSP mustard to the onions. Give it a few whirs.
When the potatoes are cool, cut the potatoes in half longwise and scoop out a large section from the middle of each of the potatoes and add the scoop to the mixture in the food processor.
The potato shell should look a lot like a deviled egg without the filling. Kind of...a cross between a twice-baked potato and a deviled egg and potato salad. Whir the mayo/onion/potato mixture until creamy. Taste it. Make sure you are happy with the blend. Now, if you are a fan of German potato salad, or have a favorite egg salad, deviled egg or potato salad recipe feel free to use it here. No sense in reinventing the wheel. Also, if you prefer an idea of chunky go for it.
Scoop the filling into the potato wells/holes, heaping it up a bit. Then, come up with some garnishing ideas. I used paprika sprinkled over the top. Coconut bacon would be delicious.