Deviled Potatoes: Discover a Creamy Recipe Delight!

Why You’ll Love This Recipe

Deviled Potatoes combine the comfort of roasted potatoes with the tangy and creamy filling of deviled eggs. They’re an easy-to-make appetizer that’s packed with flavor. The creamy mixture of mayonnaise, Dijon mustard, and spices pairs perfectly with the soft potato flesh, while a sprinkling of paprika and fresh toppings brings a nice touch of color and texture. It’s a dish that’s simple but impressive, making it the perfect choice for parties, family gatherings, or as a delightful side dish.

Ingredients

• 2 pounds baby potatoes
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup chopped fresh chives
• Paprika for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the potatoes: Begin by washing the baby potatoes thoroughly. Place them in a large pot and cover with water. Add a pinch of salt and bring to a boil over medium-high heat. Cook the potatoes for about 15-20 minutes, or until they are fork-tender. Drain and let them cool slightly.
2. Prepare the potatoes: Once the potatoes are cool enough to handle, cut each potato in half lengthwise. Scoop out a small portion of the flesh from each half, creating a small well for the filling. Be careful not to scoop too much; you want to keep the potato skin intact.
3. Make the filling: In a mixing bowl, combine the scooped-out potato flesh, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Mash the mixture until smooth and well combined.
4. Fill the potatoes: Spoon the potato mixture back into the hollowed-out potato halves. Use a piping bag or a spoon to fill them generously.
5. Garnish: Sprinkle the tops with paprika for garnish. If desired, add chopped chives on top for extra flavor and presentation.
6. Serve or refrigerate: Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld.

Servings and Timing

• Servings: 8 servings
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Variations

• Herb variation: Add fresh herbs like dill, parsley, or thyme to the filling for a fresh twist on the flavor.
• Spicy version: If you like a little heat, stir in some hot sauce or finely chopped jalapeños into the filling mixture.
• Cheesy topping: For an extra creamy flavor, sprinkle shredded cheddar cheese on top of the potatoes before garnishing with chives.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheating: These deviled potatoes are best served chilled or at room temperature. If you prefer them warm, gently reheat in the microwave for 30-60 seconds.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, you can use regular potatoes, but baby potatoes work best for bite-sized servings. If using regular potatoes, cut them into smaller pieces to create the same bite-sized servings.

Can I make these in advance?

Yes, these deviled potatoes can be made up to 2 hours in advance. Simply prepare them, cover with plastic wrap, and refrigerate until ready to serve.

How can I make them spicier?

For a spicy kick, you can add some hot sauce or chili flakes to the filling. You can also top them with diced jalapeños for added heat.

Can I use a different type of mustard?

Yes, you can substitute Dijon mustard with yellow mustard or even spicy mustard for a different flavor profile.

Can I freeze these potatoes?

These deviled potatoes are best served fresh. Freezing them may affect the texture, but you can freeze them before filling and then complete the process once thawed.

Can I make the filling without mayo?

Yes, if you prefer a lighter filling, you can substitute the mayonnaise with Greek yogurt or sour cream for a tangier, lower-fat option.

How do I make them more flavorful?

You can experiment with adding ingredients like smoked paprika, garlic, or even a little cheese for a richer flavor.

What can I serve with these deviled potatoes?

These make a great appetizer on their own, but they pair well with salads, roasted vegetables, or a protein like grilled chicken or steak.

Can I add other toppings?

Yes, feel free to add any topping you like—sour cream, shredded cheese, or even chopped green onions would be great additions.

Conclusion

Deviled Potatoes are a creamy, flavorful, and fun twist on the classic deviled eggs. With a simple mixture of mayonnaise, mustard, and spices, and a generous filling inside tender baby potatoes, this appetizer is sure to be a hit at your next gathering. Whether served as a side dish or as a snack, these deviled potatoes are a perfect balance of creamy, tangy, and savory flavors, making them a must-try recipe!

Deviled Potatoes: Discover a Creamy Recipe Delight!

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 servings
• Category: Appetizer, Side Dish
• Method: Boiling, Stuffing
• Cuisine: American
• Diet: Vegetarian

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Description

Deviled Potatoes are a creamy, flavorful twist on the classic deviled eggs, made with tender baby potatoes, a creamy mayonnaise and mustard filling, and garnished with paprika and chives. These bite-sized treats are perfect for any gathering, offering a savory and tangy appetizer that’s simple to make and sure to impress your guests!

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Ingredients

2 pounds baby potatoes

½ cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

¼ cup chopped fresh chives

Paprika for garnish

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Instructions

• Cook the potatoes: Wash the baby potatoes and place them in a large pot. Cover with water, add a pinch of salt, and bring to a boil. Cook for 15-20 minutes, or until fork-tender. Drain and let cool slightly.

• Prepare the potatoes: Once cool, cut each potato in half lengthwise. Scoop out a small portion of the flesh to create a well for the filling. Be careful not to scoop too much to keep the skin intact.

• Make the filling: In a bowl, combine the scooped-out potato flesh, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Mash until smooth and well mixed.

• Fill the potatoes: Spoon the filling into the hollowed-out potato halves. Use a piping bag or spoon for an even fill.

• Garnish: Sprinkle the tops with paprika. Optionally, add chopped chives for extra flavor and color.

• Serve or refrigerate: Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld.

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Notes

Herb variation: Add fresh herbs like dill, parsley, or thyme to the filling for extra flavor.

Spicy version: Stir in hot sauce or chopped jalapeños to the filling for some heat.

Cheesy topping: Sprinkle shredded cheddar cheese on top before garnishing for extra creaminess.