Deviled Potatoes Recipe
These Deviled Potatoes are a delightful twist on classic deviled eggs, featuring tender boiled baby potatoes filled with a tangy and creamy mixture of mayonnaise, mustard, and pickle juice, perfect for a flavorful appetizer or side dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
Optional Garnish
- chopped green onions and paprika for garnish
Instructions
- Prepare potatoes: Prepare potatoes by washing and slicing lengthwise. Add salt and water to a large pot and heat to boiling over high heat. Add potatoes and boil for 15-20 minutes, depending on the size of the potato. Should be soft enough to pierce with a knife.
- Cool potatoes: Remove potatoes and rinse in a cold water bath to cool.
- Scoop potatoes: Once the potatoes are cool enough to handle safely, scoop out the middles carefully with a spoon or melon baller. Tip: I sacrifice 2 potato halves and scoop out the entire potato from the skin to use so there’s enough filling to generously fill the rest of the potatoes.
- Make filling: In a bowl combine the potato insides, mayo, mustard (start with 1 teaspoon then more to taste), pickle juice, and all spices: garlic & onion powder, salt & pepper. You can mix in a stand mixer or electric mixer if you want the filling to be more smooth.
- Fill potatoes: Spoon or pipe the filling back into the potatoes using a scoop or round or open star pastry tip.
- Garnish and chill: Garnish with paprika and/or green onions. Refrigerate until ready to serve. Enjoy!
Notes
- Tip: I sacrifice 2 potato halves and scoop out the entire potato from the skin to use so there’s enough filling to generously fill the rest of the potatoes.
- You can mix the filling in a stand mixer or electric mixer to achieve a smoother texture.
- Refrigerate the filled potatoes until ready to serve for the best flavor and texture.
Find it online: https://yumfoodusa.com/deviled-potatoes-recipe/