Deviled Potatoes Recipe
Introduction
Deviled potatoes are a tasty twist on traditional deviled eggs, perfect as a party appetizer or side dish. These creamy, flavorful bites combine tender baby potatoes with a tangy, savory filling that’s sure to please any crowd.
Ingredients
- 12 baby potatoes (plus 1 or 2 extra for filling if desired)
- 2 teaspoons salt (for boiling water)
- 8 cups water
- 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: chopped green onions and paprika for garnish
Instructions
- Step 1: Wash the baby potatoes and slice them lengthwise. In a large pot, bring 8 cups of water and 2 teaspoons of salt to a boil over high heat.
- Step 2: Add the potatoes to the boiling water and cook for 15-20 minutes, until tender enough to be pierced easily with a knife.
- Step 3: Remove the potatoes and place them in a cold water bath to cool.
- Step 4: When cool enough to handle, carefully scoop out the insides of each potato half using a spoon or melon baller. For extra filling, gently remove the entire inside of 1 or 2 extra potatoes to mix into the filling.
- Step 5: In a bowl, combine the scooped-out potato insides with mayonnaise or sour cream, yellow mustard (start with 1 teaspoon and adjust to taste), dill pickle juice, garlic powder, onion powder, salt, and ground pepper. Mix until smooth. You may use a stand mixer or electric mixer for a creamier texture.
- Step 6: Spoon or pipe the filling back into the potato skins using a scoop or a piping tip, such as an open star tip.
- Step 7: Garnish with chopped green onions and paprika if desired. Refrigerate until ready to serve. Enjoy!
Tips & Variations
- For a smoother filling, blend the potato mixture in a mixer rather than mashing by hand.
- Substitute dill pickle juice with apple cider vinegar for a different tangy note.
- Add a dash of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
- Use sour cream instead of mayonnaise for a lighter filling and slightly tangy flavor.
Storage
Store the deviled potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or serve cold, depending on your preference. Garnish fresh before serving for best presentation.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare deviled potatoes ahead of time?
Yes, you can prepare them a few hours or even a day ahead and store them in the refrigerator. Just keep them covered tightly to prevent drying out, and garnish just before serving.
What type of potatoes work best for this recipe?
Baby or small new potatoes work best because their size makes them ideal for stuffing. They hold their shape well after boiling and create perfect bite-sized servings.
PrintDeviled Potatoes Recipe
Deviled Potatoes are a delightful twist on classic deviled eggs, featuring tender baby potatoes filled with a creamy, tangy mixture of mayonnaise, mustard, and pickle juice, seasoned with garlic and onion powder. This easy-to-make appetizer is perfect for parties or gatherings, offering a flavorful bite with a beautiful garnish of paprika and green onions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 deviled potato halves 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes
- 12 baby potatoes (plus 1–2 extra for filling)
- 2 teaspoons salt (for boiling 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 in half to create potato halves suitable for filling.
- Boil the potatoes: In a large pot, bring 8 cups of water to a boil and add 2 teaspoons of salt. Carefully add the potato halves and boil for 15-20 minutes until the potatoes are tender and easily pierced with a knife.
- Cool the potatoes: Remove the potatoes from boiling water and immediately rinse them in a cold water bath to stop the cooking process and cool them down so they are safe to handle.
- Scoop out the insides: Once cooled, gently scoop out the center of each potato half using a spoon or melon baller, leaving enough potato shell intact to fill. Sacrifice a few extra potatoes by scooping out their entire insides to ensure you have enough filling.
- Make the filling: In a bowl, combine the scooped-out potato insides with mayonnaise or sour cream, starting with ¼ cup mayo, 1 teaspoon mustard (add more to taste), dill pickle juice, garlic powder, onion powder, salt, and pepper. Mix until smooth, optionally using a stand or electric mixer for a creamier texture.
- Fill the potatoes: Spoon or pipe the creamy potato filling back into each potato half using a spoon, scoop, or a pastry bag fitted with a round or open star tip for a decorative look.
- Garnish and serve: Sprinkle the filled potatoes with paprika and chopped green onions for color and extra flavor. Refrigerate until ready to serve and enjoy your delicious deviled potatoes!
Notes
- You can substitute mayonnaise with sour cream for a tangier filling.
- Adjust mustard amount based on your preferred tanginess.
- Using a piping bag makes the presentation more elegant but is optional.
- These can be made ahead and stored in the refrigerator for up to 24 hours.
- If you prefer a smoother texture, blend the filling completely with a mixer.
Keywords: deviled potatoes, appetizer, baby potatoes, creamy filling, party recipe, easy appetizer, potato recipe
