This recipe uses those cute tiny purple potatoes. I love how eerie the purple is, but you can use any tiny potato. My favorites are the new organic ones from Tasteful Selections. The black salt, called kala namak, makes the filling taste like egg, so you’ll remember the deviled eggs you grew up on.
Recipe from The Ghoulish Gourmet by Kathy Hester. Photos by Kathy Hester.