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Deviled Potatoes

Elegant finger food with a contrast of textures, these Deviled Potatoes are perfect for gatherings and a sophisticated addition to your menu.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 pieces baby potatoes Choose uniformly sized for even cooking.
  • 8 cups water For boiling the potatoes.
  • 2 teaspoons salt (for the water)
  • 1/4 cup mayonnaise or sour cream Use vegan mayo for a vegan version.
  • 1-2 teaspoons yellow mustard
  • 1/4 cup dill pickle juice Adjust to taste for more acidity.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • Optional: chopped green onions and paprika for garnish

Method
 

Preparation
  1. Wash and slice the baby potatoes lengthwise.
  2. In a large pot, add salt and water, then bring to a boil over high heat.
  3. Add the potato halves and boil for 15-20 minutes until soft enough to pierce with a knife.
  4. Remove the potatoes and rinse them in a cold water bath to cool.
  5. Carefully scoop out the middles of the potatoes with a spoon or melon baller, reserving the flesh for the filling.
Filling Preparation
  1. In a bowl, combine the potato insides, mayonnaise, mustard, pickle juice, garlic powder, onion powder, salt, and pepper. Mix until smooth.
  2. Spoon or pipe the filling back into the potato shells.
  3. Garnish with paprika and/or chopped green onions.
  4. Refrigerate until ready to serve.

Notes

For best flavor, let the potatoes sit at room temperature for 10-15 minutes before serving. The filling can be made ahead and stored for up to 3 days.