Description
Deviled Potatoes are a delightful twist on the classic deviled eggs, featuring tender baby potatoes filled with a creamy, tangy mixture flavored with mustard, dill pickle juice, and spices. Perfect as a savory appetizer or side dish, these bite-sized treats combine smooth, flavorful filling with a satisfying potato base.
Ingredients
Potatoes
- 12 baby potatoes (I boil 13-14 and use the insides of 1 or 2 more for the filling)
- 2 teaspoons salt (for the water)
- 8 cups water
Filling
- ¼ cup mayonnaise or sour cream
- 1-2 teaspoons yellow mustard
- ¼ cup dill pickle juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Garnish (Optional)
- chopped green onions
- paprika
Instructions
- Prepare the potatoes: Wash the baby potatoes thoroughly and slice them lengthwise. This ensures even cooking and easier handling.
- Boil: In a large pot, add 8 cups of water and 2 teaspoons of salt. Bring to a boil over high heat. Carefully add the sliced potatoes to the boiling water.
- Cook potatoes: Boil the potatoes for 15-20 minutes depending on their size. They should be soft enough to pierce easily with a knife.
- Cool potatoes: Remove the potatoes from the boiling water and place them in a cold water bath to cool down quickly and stop the cooking process.
- Scoop out centers: Once cool enough to handle, carefully scoop out the middles of the potatoes using a spoon or melon baller, leaving a sturdy shell behind. Use the insides from about 1 or 2 extra potatoes to ensure enough filling.
- Prepare filling: In a mixing bowl, combine the scooped-out potato insides with mayonnaise or sour cream, starting with 1 teaspoon of yellow mustard (add more to taste), dill pickle juice, garlic powder, onion powder, salt, and pepper.
- Mix filling: Mix the filling by hand or use a stand mixer or electric mixer if you want a very smooth consistency.
- Fill potatoes: Spoon or pipe the creamy filling back into the hollowed potato halves using a scoop or a pastry bag fitted with a round or open star tip for an elegant finish.
- Garnish and chill: Garnish with chopped green onions and a sprinkle of paprika if desired. Refrigerate until ready to serve to allow flavors to meld.
- Serve: Enjoy these deviled potatoes as a tasty appetizer or side dish at your next gathering or meal.
Notes
- Boil an extra 1-2 potatoes to ensure there is enough filling for all potato halves.
- Mayonnaise can be substituted with sour cream for a tangier flavor.
- Adjust mustard quantity to your taste preference, starting with 1 teaspoon and adding more if desired.
- If you prefer a smoother filling, use a mixer instead of mixing by hand.
- These potatoes can be prepared a day ahead and chilled to enhance flavors.
- Garnishing with paprika and green onions adds color and subtle flavor contrast.
