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.
14 petite red or yellow oval-shaped potatoes (about 1 1/2 lb.)
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.
Bake at 350° for 40 to 45 minutes or until tender. Remove from oven, and let cool 15 minutes.
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.
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.
I always try new recipes that I am going to use for a holiday BEFORE the holiday. These potatoes were very good. I do not use Wickles....rather expensive, so I used store brand sweet pickle relish and added chopped jarred jalapenos. This is a very easy but impressive recipe. My family loved these! Better warm than cold, but then we like our potato salad warm or room temp. Just let the leftovers sit out for about 30 minutes before serving if you like yours room temp. I served these with roasted asparagus and grilled chicken. Will make for Easter dinner!
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