Deviled Potatoes
A clever and budget-friendly appetizer, these deviled potatoes use a creamy, Southern-style potato salad filling piped into hollowed-out baby gold potatoes, mimicking the classic deviled egg.
A clever and budget-friendly appetizer, these deviled potatoes use a creamy, Southern-style potato salad filling piped into hollowed-out baby gold potatoes, mimicking the classic deviled egg.
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Prices vary by store
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Place baby gold potatoes in a large pot and cover with water. Add a generous amount of salt.
Bring to a boil and cook until the potatoes are tender when pierced with a fork.
Drain the potatoes and let them cool slightly.
Cut each potato in half lengthwise. Use a small spoon to scoop out the center of each half, leaving a thin wall. Place the scooped-out potato into a mixing bowl.
Mash the scooped potato filling with a fork until mostly smooth.
To the mashed potatoes, add chopped chives, sweet pickle relish, mayonnaise, yellow mustard, salt, and pepper.
Mix the filling ingredients until well combined.
Transfer the filling to a piping bag with a star tip, or prepare to spoon the filling.
Pipe or spoon the filling into the hollowed-out potato skins.
Garnish with a sprinkle of paprika and extra chopped chives before serving.

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