Deviled 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
Scale
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
Find it online: https://bakedbylisa.com/deviled-potatoes-recipe/
