When I saw a recipe for deviled potatoes I was hooked. Who doesn't love deviled eggs and potatoes? I love a twice baked potato, but this was different, so I was not sure how they would turn out. I ended up liking them and I think you will too.
Deviled Potatoes
Tiny Yukon Gold Potatoes
salt and pepper to taste
Mayo, mustard and pickle relish to taste
Toppings of your choice, chives, paprika, whatever you use on a deviled egg.
I was just making these for the two of us so I didn't top them with anything.
Wash the potatoes and place them in a saucepan. Cover them with water and boil 10-15 minutes, until fork tender. Drain and rinse with cool water, just enough to cool them a bit.
Set them on a cutting board until cool enough to handle, but still warm. Cut them in half lengthwise.
Scoop out the middles of the potatoes leaving a thin border to hold their shape. I used a metal teaspoon.
Place the middles in a small bowl
and smash them with a fork. Add the mayo, mustard and relish. Add salt and pepper to taste.
Refill the potato shells with the potato mayo mixture. Top with your choice of toppings or enjoy them as they are.
If one or two of the shells break when scooping out the middles or as you are filling them, this is a good thing. It gives you more filling than potatoes and you can mound them up a bit.
This made a very nice side dish. And the leftovers were nice right from the refrigerator and also nice when warmed a bit in the microwave.
I am sooo glad that you noted this recipe for for two because I won't be tempted to make more since we would then have to eat them 😲
ReplyDeleteEven making a small batch, it was enough for two meals. I must admit I really love all forms of potatoes and this was a new one!
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