Deviled Potatoes
This recipe takes inspiration from the classic flavors of deviled eggs, transforming tender baby gold potatoes into a creamy and slightly tangy bite-sized appetizer. The filling combines rich mayonnaise, zesty Dijon and yellow mustards, sweet pickles, and a dash of Tabasco for a subtle heat, mirroring the signature balance of flavors found in deviled eggs. With a smooth, velvety texture and a punch of acidity, these stuffed potatoes are a delicious twist on a beloved classic.
Tasty Team
Total Time
30 minutes
30 min
Prep Time
5 minutes
5 min
Cook Time
25 minutes
25 min
Total Time
30 minutes
30 min
Prep Time
5 minutes
5 min
Cook Time
25 minutes
25 min
Ingredients
for 6 servings
- ¹⁰¹⁄₂ lb baby gold potatoes
- 1 tablespoon kosher salt, plus more to taste
- ½ cup mayonnaise
- ¼ cup finely diced sweet gherkin pickle
- 2 tablespoons finely chopped fresh chives
- 2 teaspoons sweet gherkin pickle juice
- 1 teaspoon yellow mustard
- 1 teaspoon dijon mustard
- ½ teaspoon freshly ground black pepper, plus more to taste
- Dash of Tabasco sauce, optional
- paprika, for garnish
- fresh dill, for garnish
Nutrition Info
- Calories 80
- Fat 1g
- Carbs 15g
- Fiber 1g
- Sugar 0g
- Protein 1g
Estimated values based on one serving size.
Preparation
- Place the potatoes in a large pot, and add cold water to cover. Add the salt to the water. Bring to a boil over high heat. Reduce to a simmer, and cook, uncovered, until the potatoes are tender when pierced with a fork, 15–20 minutes. Drain the potatoes, and let them cool slightly, about 10 minutes.
- Meanwhile, stir together the mayonnaise, diced pickle, chopped chives, pickle juice, yellow mustard, Dijon mustard, pepper, and Tabasco sauce (if using) in a large bowl until thoroughly combined. Adjust seasoning with salt and pepper to taste.
- Cut the cooled potatoes in half lengthwise. Using a small spoon or melon baller, scoop out a small portion of the flesh from each potato half, leaving enough flesh to maintain the structure of the potato.
- Place the scooped-out potato flesh in a ricer, and rice it into the mayonnaise mixture in the bowl. (Alternatively, mash the potato flesh with a fork.) Gently stir to combine, creating a creamy filling.
- Spoon or pipe the filling mixture generously into each potato shell, mounding it slightly. Garnish the stuffed potatoes with paprika and chives.
- Enjoy!
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