Deviled Potatoes

Southern Living
Deviled PotatoesRecipe
Photo: Jennifer Davick; Styling: Buffy Hargett
Baking the potato shells before filling them sets the shape (so they will not break when picked up) and enhances the flavor. Don't overmix—the texture will be gummy instead of creamy. Petite indicates a potato about the size of a plum tomato.
Makes 12 servings


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14 petite red or yellow oval-shaped potatoes (about 1 1/2 lb.)
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 cup mayonnaise
2 tablespoons sweet-hot pickle relish
1 teaspoon cider vinegar
1 teaspoon spicy brown mustard
1/4 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon hot sauce
1/8 teaspoon ground celery seed (optional)
1/2 teaspoon paprika (optional)
Garnishes: fresh dill sprigs, coarsely ground pepper


Prep: 30 Minutes
Bake: 55 Minutes
Cool: 45 Minutes
Chill: 2 Hours

1. Preheat oven to 350°. Place potatoes in a small bowl, and drizzle with oil. Sprinkle with 1 tsp. kosher salt; toss to coat. Place on a baking sheet.

2. Bake at 350° for 40 to 45 minutes or until tender. Remove from oven, and let cool 15 minutes.

3. Cut each potato in half lengthwise. Carefully scoop out potato pulp into a bowl, leaving shells intact. Discard 4 potato shells. Place remaining shells on baking sheet, and bake 10 more minutes. Let cool 30 minutes or until completely cool.

4. Add mayonnaise, next 6 ingredients, and, if desired, celery seed, to potato pulp in bowl. Beat at medium speed with an electric mixer until blended. Spoon mixture generously into each potato shell. Cover and chill 2 hours. Sprinkle with paprika just before serving, if desired. Garnish, if desired.

Note: For testing purposes only, we used Wickles Original Pickle Relish.

Created date

March 2008