Description

These Deviled Potatoes are a delightful twist on the classic deviled eggs. Creamy, tangy, and perfectly seasoned potato filling piped into tender baby potatoes make for an elegant and tasty appetizer or side dish.

Ingredients

Scale

For the Potatoes:

12 baby potatoes (plus 1 or 2 extra for filling)
2 teaspoons salt (for boiling)
8 cups water

For the Filling:

1/4 cup mayonnaise or sour cream
1–2 teaspoons yellow mustard
1/4 cup dill pickle juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon ground pepper

Optional Garnish:

Chopped green onions
Paprika

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Instructions

Prepare the Potatoes: Wash and slice the baby potatoes lengthwise. Boil water with salt and cook the potatoes until tender.
Cool and Scoop: Cool the potatoes in a cold water bath, then carefully scoop out the insides.
Make the Filling: Mix the potato insides with mayo, mustard, pickle juice, and spices until well combined.
Fill the Potatoes: Spoon or pipe the filling back into the potato halves.
Garnish and Serve: Garnish with paprika, green onions, and refrigerate until ready to serve.

Notes

You can get creative with the filling by adding ingredients like bacon, chopped herbs, or cheese.
Make sure to adjust the seasonings according to your taste preferences.

Nutrition

Serving Size: 1 deviled potato
Calories: 120
Sugar: 1g
Sodium: 280mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 2g
Cholesterol: 5mg