This may be my favorite week of the year. Halloween is just around the corner, but there’s still time for me to create some new dishes for my Gothic dinner party on Saturday. We’re just beginning to decorate for the party and that’s fun too. This year I will do some of the decorating which will make Cheryl happy!
This post is sponsored by Tasteful Selections™ and I know you’ll love their teeny-tiny colored potatoes!
Be sure to scroll to the bottom of this post to get the must-make recipe for your Halloween party this year.
Now back to Halloween… I always make a little bite to start our dinner party. There are always a few things to think about. It has to be fast and it’s even better if it’s cold. That way when everyone is eating some spooky dip and grabbing a drink I can sneak over and plate it without anyone seeing.
The lighting is usually dim, spooky and romantic caused from the glow of the spooky trees we set up all over the room. There’s something special about seeing everyone’s face light up when they spy that first bite of Halloween dinner.
This Vegan Deviled Potato appetizer can be made ahead of time and stored in the fridge (up to a day) in a covered dish. They are served cold and look like spooky little eyes looking up at you.
You just cook up the Tasteful Selections™ Ruby Sensations by boiling them for about 10 minutes. Then let them cool and use a melon baller to carve out a place for the filling.
Then you use a small spoon to fill them with tofu salad and top with a scary stuffed-olive slice eye.
If you do not eat soy you could substitute a thick hummus or use chickpeas in place of the tofu. If you use chickpeas it would be a tasty idea to add in some pickle relish (to taste) as well.
Serve them up one at a time on a small plate (or as a pair of eyes on your favorite Halloween plate). They look great on my new ‘Day of the Dead’ plates!
- 1 (24 ounce/680g) bag of Ruby Sensation Potatoes from Tasteful Selections (small red potatoes)
- 1 Package firm or extra firm tofu (about 1 pound - some containers are a little less)
- ⅓ cup vegan mayo
- 1 tablespoon Dijon mustard
- ½ teaspoon black salt or kala namak (or regular kosher salt, to taste)
- ½ teaspoon turmeric
- ¼ cup sliced olives stuffed with pimentos
- Add the potatoes to a stock pot and cover with water. (The Tasteful Selections are pre-washed.)
- Bring to a boil, then turn to low and simmer for until tender. This will take about 10 minutes and you will be able to pierce the potato easily with a fork.
- Drain, rinse with cool water and set aside until cool.
- Make the tofu salad. Kala namak is a special salt that is often used in Indian food and tastes remarkably like eggs. You can find this in Indian markets, spice stores and online.
- Combining the drained tofu, mayo, mustard and salt in a bowl. Mash the tofu and mix well.
- Take the cooled potatoes and cut in half lengthwise. Scoop out a circular hole using a melon baller or small spoon.
- Spoon some tofu salad into the hole and top with a pimento stuffed olive slice.