Southern Style Deviled Potatoes with a Potato Salad Twist
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.
Servings: 24 Deviled Potatoes
Calories: 54kcal
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
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.
Nutrition
Calories: 54kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 343mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 0.2mg
