Why You’ll Love Deviled Potatoes Recipe

I love this recipe because it transforms simple baby potatoes into a crowd-pleasing snack. The creamy filling with mustard, pickles, and green onions gives each bite a tangy kick. They’re easy to make ahead, simple to customize, and perfect for feeding a large group without much stress.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1½ Pounds baby potatoes 24oz, 680g
1 tablespoon plus 1 teaspoon salt divided
½ cup mayonnaise 4.4oz, 125g
1 tablespoon yellow mustard
¼ cup chopped dill pickles 1.5oz, 40g, approximately 2 pickles
¼ cup green onions 1oz, 30g, approximately 3 onions finely chopped
½ teaspoon black pepper
1 teaspoon paprika divided
chives for garnish chopped

Directions

I start by placing the baby potatoes in a large saucepan and covering them completely with water. I add 1 tablespoon of salt to the water and bring it to a boil over medium-high heat. I cook the potatoes until they’re tender enough to be pierced easily with a fork, about 10 minutes. I drain them and let them cool.

Once they’re cool enough to handle, I slice each potato in half lengthwise. Using the small side of a melon baller, I carefully scoop out the center of each half, leaving about ⅛ inch of potato around the edges so the skins stay sturdy.

I place the scooped-out potato centers into a medium mixing bowl and mash them with a fork. I add the mayonnaise, yellow mustard, chopped dill pickles, green onions, black pepper, 1 teaspoon salt, and ½ teaspoon paprika. I stir everything together until the mixture is as smooth as possible.

If I want a polished look, I transfer the filling into a piping bag and pipe it neatly into each potato skin cup. Otherwise, I simply spoon the mixture in. I finish by sprinkling the tops with the remaining paprika and chopped chives before serving.

Servings and Timing

This recipe makes approximately 52 deviled potato halves.

Prep time is 25 minutes, cook time is 10 minutes, and total time is 35 minutes.

Variations

I sometimes roast the potatoes instead of boiling them for a slightly richer flavor. When I want a bit of heat, I add a pinch of cayenne pepper or a dash of hot sauce to the filling.

Storage/Reheating

I store leftover deviled potatoes in an airtight container in the refrigerator for up to 2 days. I prefer serving them chilled or at room temperature. I don’t usually reheat them, as the creamy filling tastes best cool and fresh.

FAQs

Can I make deviled potatoes ahead of time?

I often prepare them a few hours in advance and keep them refrigerated until serving.

How do I keep the potato skins from tearing?

I make sure to leave about ⅛ inch of potato around the edges when scooping.

Can I roast the potatoes instead of boiling?

I sometimes roast them for added flavor and a firmer texture.

What can I use instead of mayonnaise?

I’ve substituted Greek yogurt for a lighter version with good results.

How do I get a smooth filling?

I mash the potatoes thoroughly and mix well to eliminate lumps.

Are these served warm or cold?

I prefer serving them chilled or at room temperature.

How do I transport them to a party?

I arrange them in a single layer in a sealed container to prevent shifting.

Can I use larger potatoes?

I can, but I cut them into smaller portions to keep them bite-sized.

How long can they sit out?

I try not to leave them out for more than 2 hours to keep them fresh and safe.

Conclusion

Deviled potatoes are a simple yet flavorful appetizer that always impresses guests. I love how they combine creamy, tangy filling with tender potato shells for the perfect party bite. Whether I’m hosting a holiday gathering or bringing a dish to share, these little bites never fail to be a hit.