Ingredients

• 1 bag of small thin skinned potatoes such as baby yukon golds.
• 1/2 package of firm tofu (drained…can be pressed) Optional!
• 1/4 cup vegan mayo
• 2 TBLS dried minced onion
• 2 TBLS sweet relish
• 2 TBLS mustard
• 1 tsp Himalyan Black Salt
• 1 tsp Turmeric
• Paprika

Boil potatoes or bake until fork tender.

When cool, cut in half. Scoop out part of the center using a spoon or melon baller.  Keep the removed potato.

Place removed potato and all ingredients except paprika in a mixer, blender, or mash by hand.  Thoroughly mix.

Put into a ziploc bag and cut the corner (or just spoon the mix into the potato centers).

Garnish with paprika.