Deviled Potatoes

13 ingredients
5 steps

Ingredients

  • 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

Directions

  1. 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. 2
    Bake at 350° for 40 to 45 minutes or until tender. Remove from oven, and let cool 15 minutes.
  3. 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. 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.
  5. 5
    Note: For testing purposes only, we used Wickles Original Pickle Relish.

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