Sides

Deviled Potatoes

... from Aunt Sandy's Kitchen

• Serves: 12 people
• Prep Time: 20 minutes
• Cooking: 20 minutes

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Don’t eat eggs? Here is a fun twist to classic deviled eggs - deviled potatoes. They have similar ingredients to deviled eggs (mayo, mustard, relish, etc.). Deviled potatoes have a different texture that is slightly thicker and more rustic than deviled eggs. They can still be topped with similar garnish: chives, paprika, green onions, or even crumbled bacon. Deviled potatoes are a great alternative.

Ingredients

• 1½ pounds gold baby potatoes
• 1 tablespoon kosher salt, plus more to taste

For Filling

• ½ cup (8 tbsp) mayonnaise
• 2 teaspoon mustard
• ¼ cup sweet pickle relish
• ¼ cup finely chopped green onions
• ½ teaspoon ground black pepper (to taste)
• ½ teaspoon salt (to taste)
• ½ teaspoon paprika (sprinkle on top)
• ½ teaspoon chopped chives or finely chopped green onions for garnish

Directions

1. Place potatoes in a large saucepan and cover with 2 inches of water.
2. Add salt and bring to a boil over high heat.
3. Boil until fork-tender, about 12 minutes, then drain.
4. Rinse with cool water to stop cooking.
5. Once cool enough to handle, slice each potato in half lengthwise.
6. Scoop out the centers with a small spoon or melon baller, leaving a 1/8-inch border.
7. Place scooped potato flesh in a bowl and mash with a fork.
8. Mix in mayonnaise, mustard, relish, green onions, and pepper.
9. Season with salt to taste.
10. Fill each potato half with the mixture using a spoon or piping bag.
11. Garnish with green onions or chives and paprika.
12. Serve immediately or chill until ready to serve.

Enjoy!