Name: Southern Living - Deviled Potatoes
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 12 serving(s)
Ingredients: 14 petite red or yellow oval shaped potatoes, about 1 1/2 lbs; 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 (I use celery salt) (optional); 1/2 teaspoon paprika; fresh dill sprig; coarsly ground pepper; chopped bacon; chives

Recipe by pewpew1982

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This recipe is from the April 2008 Edition of Southern Living. I love these because I am not a deviled egg fan, but I'm intruiged by them (I simply am not a fan of egg) I LOVE potatoes and this would be a great potluck addition! Tip 1: Use a 1/4 teaspoon measuring spoon to scoop potato pulp Tip 2: Don't over mix the potato pulp with other ingredients, otherwise your mixture will be gummy instead of creamy. Alternative: Instead of the pulp ingredients listed, try adding sour cream, chives, bacon, cheese, garlic powder, onion powder, and celery salt for a loaded baked potato flavor! Note: Cooking time does not include chill time (15 mins 30 mins and 2 hours)

Ready In:: 1hr 10mins
Serves:
Units:

Nutrition Information

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ingredients

14 petite red or yellow oval shaped potatoes, about 1 1/2 lbs
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 (I use celery salt) (optional)
¹⁄₂ teaspoon paprika
Garnishes (take your pick)
fresh dill sprig
coarsly ground pepper
chopped bacon
chives

directions

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 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 (or celery salt) 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 or garnishes before serving.

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@pewpew1982

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@pewpew1982

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"This recipe is from the April 2008 Edition of Southern Living. I love these because I am not a deviled egg fan, but I'm intruiged by them (I simply am not a fan of egg) I LOVE potatoes and this would be a great potluck addition! Tip 1: Use a 1/4 teaspoon measuring spoon to scoop potato pulp Tip 2: Don't over mix the potato pulp with other ingredients, otherwise your mixture will be gummy instead of creamy. Alternative: Instead of the pulp ingredients listed, try adding sour cream, chives, bacon, cheese, garlic powder, onion powder, and celery salt for a loaded baked potato flavor! Note: Cooking time does not include chill time (15 mins 30 mins and 2 hours)"

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creation by pewpew1982

6/30/2008

This recipe is from the April 2008 Edition of Southern Living. I love these because I am not a deviled egg fan, but I'm intruiged by them (I simply am not a fan of egg) I LOVE potatoes and this would be a great potluck addition! Tip 1: Use a 1/4 teaspoon measuring spoon to scoop potato pulp Tip 2: Don't over mix the potato pulp with other ingredients, otherwise your mixture will be gummy instead of creamy. Alternative: Instead of the pulp ingredients listed, try adding sour cream, chives, bacon, cheese, garlic powder, onion powder, and celery salt for a loaded baked potato flavor! Note: Cooking time does not include chill time (15 mins 30 mins and 2 hours)