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Deviled Potatoes

A delightful recipe featuring baby potatoes filled with a creamy, tangy mixture of mayonnaise, mustard, and dill pickle juice, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Appetizer, Side Dish
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

For the potatoes
  • 12 pieces baby potatoes Choose uniform-sized baby potatoes for even cooking.
  • 2 teaspoons salt For the boiling water.
  • 8 cups water
For the filling
  • 1/4 cup mayonnaise or sour cream Substitute with vegan mayo for a plant-based version.
  • 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
  • to taste chopped green onions and paprika Optional garnish.

Method
 

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

Notes

Place the filled potatoes in an airtight container and refrigerate for up to 3 days. Allow to come to room temperature before serving.