Deviled Potatoes are a flavorful and fun appetizer! You take the fluffy inside of cooked baby potatoes and combine them with bold ingredients like mustard and pickles to create a filling for the hollowed-out potato skins, similar to deviled eggs! They're rich, creamy, and perfect.
I've made this a handful of times, and it's always a hit! It's a great party snack that everyone loves, even those who don't like deviled eggs! This recipe wonderfully captures the essence of a deviled egg without eggs.
Try cheesy bacon potato bites and potato skin chips if you love potato appetizers!
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Why You'll Love This Recipe
- It's easy to make: This is a simple recipe, even though it looks impressive and like it takes a lot of time to make.
- It's affordable: The ingredients are cheap, everyday items, so you don't have to worry about spending extra to make it.
- It's a crowd pleaser: Everyone loves these deviled potatoes. They're so balanced and delicious.
Ingredients
The main ingredients for this deviled potatoes recipe are listed below. This includes the potatoes and the most important components for the deviled filling.
- Baby Potatoes: Any kind of baby potatoes works great for this appetizer. Just keep in mind the cooking time if they significantly vary in size.
- Condiments: I use mayo and mustard in the filling for these deviled potatoes, just like for a classic deviled egg. Yellow mustard is traditional, but you can try Dijon mustard if you want a zestier flavor.
- Pickles: Two whole chopped pickles are plenty for the filling, or ¼ cup of diced slices. Classic dill is perfectly sour, complementing the other ingredients.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Spicy: Stir in your favorite store-bought or homemade hot sauce to bring the heat to these deviled potato bites.
- Cheesy bacon: Add chopped bacon and shredded cheddar cheese to add more savoriness.
- Lemon dill: Garnish the potatoes with sprigs of fresh dill and lemon zest to provide some brightness.
How to Make Deviled Potatoes
Below are the directions on how to cook and prepare these deviled potatoes. Some steps, such as chopping the pickles and green onions, can be done while the potatoes are cooking.
Step 1: Boil the potatoes. Add your baby potatoes to a pot and fill it with water. Then, cook the potatoes over high heat for about 10 minutes or until they are fork-tender.
Step 2: Scoop out the middle. Once the potatoes are cooled, slice them in half and scoop out the middle with a melon baller. Be careful to leave the skin intact.
Step 3: Mash the potatoes and season. Mash the potatoes in a large bowl and then add the spices and condiments.
Step 4: Prepare the filling. Stir all the ingredients well until the mixture is smooth and well combined.
Step 5: Pipe the filling. Scoop the filling into a piping bag and pipe it back into the skins.
Step 6: Garnish and serve. Sprinkle some paprika and chopped chives on top. Enjoy!
Recipe Tips
- Don't overfill the potatoes: Be careful not to overfill the baby potatoes, as it will make a mess and ruin the presentation.
- Adjust seasoning as needed: Feel free to taste the filling to adjust seasoning to your liking, whether it's more salt, pepper, etc.
- Allow the potatoes time to cool: Don't try to handle the potatoes while they're still hot. This can make them fall apart, and the middle will make the other ingredients in the filling too warm. Ensure that they cool completely first.
- Storing: Cover them tightly and place them in the refrigerator for up to 4 days. Freeze them on a baking sheet and once solid, transfer them to a freezer bag and keep them frozen for up to 2 months.
If you want a classic deviled egg recipe, try these deviled eggs wth bacon.
Serving Suggestions
- Add a small dollop of jalapeno bacon jam for a sweet and spicy addition to your deviled potatoes.
- Try dipping the potatoes in this creamy herb dip to take them over the top!
- Some other tasty appetizers you can serve with these potatoes are bruschetta and pineapple BBQ meatballs.
- Use this garlic mayo instead of regular mayo for even more complex flavors.
You have to try my deviled egg macaroni salad if recipes like this speak to your heart (and stomach).
Recipe FAQs
Measure the ingredients accurately. Not enough mayonnaise or too many potatoes can make the filling mixture dry.
If you try to scoop the middle out when they're hot or if you overcook them, it can cause them to fall apart.
Sure! This will give them a crispy skin, but it will take a lot longer for them to cook (probably 30-40 minutes instead of 10).
More Delicious Potato Side Dish Recipes
Do you like potato dishes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Deviled Potatoes
Equipment
- medium mixing bowl
- piping bag optional
Ingredients
- 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
Instructions
- Place the potatoes in a large saucepan and cover completely with water. Add 1 tablespoon of salt to the water. Boil on medium high heat until the potatoes are tender enough to be pierced by a fork, about 10 minutes. Remove from heat, drain and set aside to cool.
- When the potatoes are cool enough to handle with your hands, slice each one in half, lengthwise.
- Use the small side of a melon baller to scoop out the center of each potato. You want to leave at least an ⅛th of an inch of potato around the outside of each one.
- Place the scooped potato into a medium mixing bowl and use a fork to mash up the potatoes.
- Add the mayo, mustard, dill pickle, green onions, black pepper, 1 teaspoon salt and ½ teaspoon paprika. Stir together until it is as smooth as possible.
- If you are piping the filling, transfer it to a piping bag. Pipe (or spoon) the filling into the potato skin cups.
- Sprinkle the tops with the remaining paprika and chopped chives and serve immediately.
Notes
- Ensure that you don't overfill the potato halves to avoid a messy presentation.
- If you prefer, you may roast the potatoes instead of boiling them.
- When you scoop out the middle, ensure that the skin is about ⅛ inch so it doesn't rip apart when you fill the potatoes.
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