Empty My Fridge
49/100 Deviled Potatoes
Ingredients
- Potato
- Salt1 tbsp
- Mayonnaise½ cups
- Pickle · finely diced¼ cups
- Chive · finely chopped2 tbsp
- Pickle juice2 tsp
- Mustard1 tsp
- Dijon mustard1 tsp
- Black pepper · ground½ tsp
- Hot sauce
- Paprika · for garnish
- Dill · for garnish
Instructions
- Put the potatoes in a large pot, cover with cold water and add the salt. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 15–20 minutes, until a fork pierces them easily. Drain and let cool slightly, about 10 minutes.
- Stir together the mayonnaise, diced pickle, chives, pickle juice, both mustards, pepper and Tabasco (if using) in a large bowl. Season with salt and pepper to taste.
- Cut the cooled potatoes in half lengthwise. Scoop out a small amount of flesh from each half with a small spoon or melon baller, leaving enough to keep the shell intact.
- Rice the scooped flesh into the mayonnaise mixture (or mash it with a fork) and stir gently to make a creamy filling.
- Spoon or pipe the filling generously into each potato shell, mounding it slightly. Garnish with paprika and dill.
Summarized from Tasty's video. Watch it for the details.
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