Begin by placing baby potatoes in a large pot filled with cold, salted water. Bring the water to a rolling boil over medium-high heat, then reduce to a simmer and cook for 12–15 minutes until the potatoes are fork-tender.

Once the potatoes are cool enough to touch, slice each potato in half lengthwise, revealing a soft interior. Set the potato halves aside on a cutting board.

Using a small spoon or melon baller, gently scoop out a portion of the inside of each potato half and place it in a bowl, being careful not to break the skins.

In the bowl with the scooped potato, combine it with vegan mayo, yellow mustard, Dijon mustard, pickle juice, garlic powder, onion powder, turmeric, smoked paprika, salt, and pepper. Mash everything together until creamy.

Transfer the creamy filling into a piping bag or a zip-top bag with the corner snipped off. Carefully pipe the mixture back into each potato half, creating a generous mound on top.

Serve at room temperature or chill in the refrigerator for 20-30 minutes before serving to let flavors meld.