Southern Style Deviled Potatoes are a fun twist on deviled eggs, made with baby gold potatoes filled with a creamy, tangy potato salad-inspired mixture. Topped with paprika and chives, these bite-sized appetizers are perfect for holidays, game days, barbecues, and potlucks.
Looking for a fresh spin on a Southern classic? These deviled potatoes take the best parts of potato salad and deviled eggs and bring them together in one irresistible bite. Baby gold potatoes make the perfect "egg" stand-in, while the creamy filling delivers tangy, Southern-inspired flavor. With paprika and chives for color and crunch, they're not only delicious but also beautiful on the table.
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Recipe at a Glance
- Ready In: 45 minutes
- Equipment: saucepan, colander, sharp non-serrated knife, melon baller, potato ricer, piping bag with 1M star tip
- Ingredients: baby gold potatoes, Kosher salt, mayonnaise, sweet pickle relish, celery, green onion tops, dry mustard, sweet gherkin juice, apple cider vineger, black pepper, paprika, and chives
- Makes: 24 deviled potatoes
- Difficulty: Easy to medium
- Make-Ahead Friendly: Yes
- Game-Day Friendly: Yes
Why You'll Love This Recipe
- Southern-Inspired Flavor: The filling has all the comfort of classic potato salad with deviled egg appeal.
- Eye-Catching Presentation: Piped swirls make these look like deviled eggs, but the golden potato base adds extra wow factor.
- Crowd-Pleasing Bite Size: Perfect finger food for gatherings, picnics, and parties.
- Make Ahead Convenience: Fill and refrigerate a few hours in advance, then garnish before serving.
- Budget-Friendly: A clever alternative when eggs are expensive or you want something different.
Ingredients - What You'll Need
Steps to Make the Recipe
- Boil the Potatoes: Place the baby gold potatoes in a saucepan and cover with about 2 inches of tap water. Add 1 tablespoon of Kosher salt. Bring to a rolling boil over high heat. Then reduce to medium-high to maintain a steady boil. Cook 14-16 minutes, until tender when pierced with a knife.
- Drain and Rinse: Drain the potatoes in a colander and rinse well with cold water to stop the cooking. Allow to cool for 15 to 20 minutes.
- Make the Sauce: While the potatoes are cooling, whisk together the mayonnaise, sweet pickle relish, finely chopped celery, minced green onion tops, dry mustard, sweet gherkin juice, apple cider vinegar, and black pepper. Set aside.
- Halve and Scoop: Cut the potatoes lengthwise with a sharp, non-serrated knife. Using a melon baller, scoop out the centers, leaving a ¼-inch shell. Reserve the scooped flesh.
- Rice the Potatoes: To ensure no lumps in the potatoes, process them using a ricer.
- Make the Filling: Add the sauce to the potatoes. Combine the ingredients, using a silicone spatula or fork.
- Pipe: Transfer the filling mixture to a piping bag with a 1M large star tip. Pipe swirls into potato shells.
- Garnish: For added color, garnish with paprika and minced chives. Serve immediately, or cover and refrigerate up to 4 hours. Garnish just before serving for the best color.
These Southern Style Deviled Potatoes aren't just a clever alternative to deviled eggs. They're a party-ready, Southern-inspired bite that blends the best of potato salad and egg salad with an elegant presentation.
With their creamy filling, paprika-and-chive garnish, and bite-sized appeal, they'll be the first thing gone at your next gathering. Yum!
Frequently Asked Questions
Once the filling is piped into the shells, cover loosely with plastic wrap and refrigerate for up to 4 hours. It's best to garnish just before serving.
You can use a spoon, but a melon baller gives you the cleanest scoop and helps prevent skins from splitting.
The purpose of using a potato ricer is to remove all lumps from the potatoes to help ensure that the piping tip doesn't get clogged. If you don't have a potato ricer, you can use a fork to mash the potatoes to remove any lumps.
Add the potato filling mixture to a Ziploc bag. Snip one corner, and pipe swirls.
Absolutely. Just double all of the ingredients.
Recipe Tips and Variations
- Uniform Size: Try to find potatoes that are more oval than round in shape, like eggs, and are roughly the same size. I bought mine at the farmer's market so that I could pick through them to find uniform-sized potatoes. They were approximately 2 inches in length and 1 ½ inches in width.
- Cool but not Cold: Cool the potatoes for 15 to 20 minutes after boiling. If they're too hot, the skins are more likely to tear. If they're too cold, they resist scooping.
- Undercooked: If you find that the potatoes are a bit undercooked, go ahead and scoop the flesh. Cover the bowl with a damp paper towel and microwave in 30-second bursts until the desired consistency is achieved.
- Finely Chop: To avoid clogging the piping tip, make sure to finely chop the sweet relish, celery, and green onion tops.
- Take it Slow: Don't rush when scooping the potato flesh because it's easy to tear the skins. Take it slow and steady.
- Visual Appeal: For an added visual appeal, serve the deviled potatoes on a deviled egg dish.
- Loaded Potato Style: Swap relish and celery for crumbled bacon, shredded cheddar, and a touch of sour cream.
- Dill Pickle Punch: Use dill relish and a splash of pickle juice for a tangier flavor.
Chula's Test Kitchen
- Vinegar in the Boil: Adding 1 tablespoon white vinegar to the cooking water stabilizes potato pectin and keeps skins intact when scooping. However, the trade-off is a more pronounced skin taste and feel in the final deviled potatoes.
- Boiling Science: Start the timing at the rolling boil stage. At this stage, large, steady bubbles form across the surface that stirring can't calm. For 2-inch baby golds, 14-16 minutes is spot on.
- Boil-Over Hack: My daughter taught me to place a wooden fork in the pot. Wood's porous surface promotes nucleate boiling, breaking bubbles before they form a starchy foam cap. It's far more effective than laying a spoon across the pot!
- Knife Choice: A sharp, non-serrated knife gives the cleanest cut without tearing the skins. Cut in one smooth motion rather than a sawing motion.
Other Delicious Potato Appetizers
If you're a fan of potatoes, you'll love these potato appetizer alternatives.
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Recipe
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Southern Style Deviled Potatoes with a Potato Salad Twist
Equipment
- Saucepan
- colander
- Sharp non-serrated knife (See Tip 1)
- Potato Ricer
- medium bowl
- Silicone Spatula
- Piping bag wth 1M Star tip
Ingredients
- 12 small baby gold potatoes (See Tip 2)
- 1 Tablespoon Kosher salt
- ½ cup mayonnaise
- ¼ cup sweet pickle relish, finely chopped
- ¼ cup celery, finely chopped
- 2 Tablespoons green onion tops, finely chopped
- ½ teaspoon dry mustard
- 1 Tablespoon sweet gherkin liquid
- 1 teaspoon apple cider vinegar
- ½ teaspoon freshly ground pepper
- Paprika and minced chives for garnish (optional)
Instructions
- Place the potatoes in a large saucepan. Cover with about 2 inches of tap water. Add 1 tablespoon of kosher salt and bring to a boil over high heat. Once water reaches a rolling boil (vigorous bubbles across the surface), reduce the heat slightly to maintain the boil and cook until potatoes are tender when pierced with the tip of a knife, 14-16 minutes
- Drain the potatoes in a colander and rinse with cold water. Allow to cool 15 to 20 minutes, until just warm to the touch. (See Tip 3)
- Whisk together the mayonnaise, sweet relish, celery, green onions, dry mustard, sweet gherkin juice, apple cider vinegar, and pepper until well combined.
- Slice each potato in half lengthwise so they resemble eggs. Using a melon baller, gently scoop out the centers, leaving a ¼-inch shell. Reserve the scooped potato flesh in a bowl. (See Tip 4)
- Rice the scooped potatoes into a medium bowl. Add the dressing and stir with a silicone spatula to combine. (See Tip 5)
- Add the filling to a piping bag with a 1M large star top. Pipe the filling into each of the scooped potato shells. If desired garnish with paprika and minced chives. (See Tip 6)
- Serve immediately or refrigerate up to 4 hours. Garnish with paprika and minced chives just before serving.
Video
Tips/Notes
- The reason for not using a serrated knife is that the serrated knife tends to tear the delicate potato skins.
- I actually purchased 15 baby gold potatoes (each roughly 2 inches long and 1 ½ inches wide). The reason was that I wanted a backup in case one or more of the potatoes tore while I was cutting and scooping them.
- It's best if the potatoes are not too warm because the skins will be more likely to tear, or too cold because it will be more difficult to scoop the flesh.
- Take it slow when slicing and scooping the potatoes to minimize tearing or breaking the skins.
- Ricing the potatoes minimizes lumps that can clog the piping tip. If you don't have a ricer, use a fork to mash the potatoes.
- If you don't have a piping bag and tip, use a Ziploc bag with one corner snipped.
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