Description
These Deviled Potatoes are a delightful twist on the classic deviled egg, using creamy mashed baby potatoes mixed with tangy mustard, mayonnaise, and chopped dill pickles. Perfect as a party appetizer or a tasty side dish, they are bite-sized, flavorful, and garnished with paprika and fresh chives for a burst of color and flavor.
Ingredients
Potatoes
- 1½ Pounds baby potatoes (24oz, 680g)
- 1 tablespoon plus 1 teaspoon salt (divided)
Filling
- ½ cup mayonnaise (4.4oz, 125g)
- 1 tablespoon yellow mustard
- ¼ cup chopped dill pickles (1.5oz, 40g, approximately 2 pickles)
- ¼ cup green onions (1oz, 30g, approximately 3 onions finely chopped)
- ½ teaspoon black pepper
- 1 teaspoon paprika (divided)
Garnish
- Chives, chopped
Instructions
- Boil Potatoes: Place the baby potatoes in a large saucepan and cover them completely with water. Add 1 tablespoon of salt to the water and bring to a boil over medium-high heat. Cook until the potatoes are tender and can be easily pierced with a fork, about 10 minutes. Drain the potatoes and set them aside to cool.
- Slice Potatoes: Once the potatoes have cooled enough to handle, slice each potato in half lengthwise.
- Scoop Potato Centers: Using the small side of a melon baller, carefully scoop out the center of each potato half, leaving approximately 1/8th of an inch of potato around the edges to form a sturdy shell.
- Mash Scooped Potatoes: Place the scooped-out potato centers into a medium mixing bowl and mash them with a fork until smooth and creamy.
- Mix Filling: Add the mayonnaise, yellow mustard, chopped dill pickles, green onions, black pepper, 1 teaspoon salt, and ½ teaspoon paprika to the mashed potatoes. Stir well until the mixture is as smooth as possible and evenly combined.
- Fill Potato Shells: Transfer the filling to a piping bag for neat presentation or use a spoon to fill each hollowed-out potato half evenly with the mixture.
- Garnish and Serve: Sprinkle the tops of the filled potatoes with the remaining paprika and chopped chives. Serve immediately for the best flavor and texture.
Notes
- Use baby potatoes that are uniform in size for even cooking and presentation.
- If you don’t have a melon baller, use a small spoon to carefully scoop out the potato centers.
- These deviled potatoes can be prepared a few hours ahead and refrigerated; fill and garnish just before serving.
- For a spicier kick, add a dash of cayenne pepper or hot sauce to the filling.
- Leftover mixture can be used as a spread or dip with crackers or vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
