Deviled Potatoes

Name: Deviled Potatoes (Southern-Style Appetizer)
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 24 servings
Cuisine: American
Ingredients: 1.5 lbs baby gold potatoes; water, to cover; salt, to taste; 1/4 cup mayonnaise; 2 tbsp sweet pickle relish; 2 tbsp chives, finely chopped; 1 tbsp yellow mustard; black pepper, to taste; paprika, for garnish; extra chives, for garnish

Deviled potatoes are a Southern-inspired appetizer that hollows out baby gold potatoes and pipes them with a creamy, tangy potato salad filling spiked with mustard, relish, and chives. They mimic the classic deviled egg but offer a hearty, budget-friendly twist.

🌍American 🏷️Deviled potatoes 🏷️Appetizer 🏷️Potato salad 🏷️Southern Comfort food

🏷️

🏷️Party food

-0:00

quickbites077onTikTok

Total

45 min

Servings

24

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by quickbites077

-0:00

quickbites077onTikTok

Ingredients

1.5 lbs baby gold potatoes
water, to cover
salt, to taste
1/4 cup mayonnaise
2 tbsp sweet pickle relish
2 tbsp chives, finely chopped
1 tbsp yellow mustard
black pepper, to taste
paprika, for garnishoptional
extra chives, for garnishoptional

10 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Place baby gold potatoes in a large pot and cover with water. Add a generous amount of salt.
2
Bring to a boil and cook until the potatoes are tender when pierced with a fork.
3
Drain the potatoes and let them cool slightly.
4
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.
5
Mash the scooped potato filling with a fork until mostly smooth.
6
To the mashed potatoes, add chopped chives, sweet pickle relish, mayonnaise, yellow mustard, salt, and pepper.
7
Mix the filling ingredients until well combined.
8
Transfer the filling to a piping bag with a star tip, or prepare to spoon the filling.
9
Pipe or spoon the filling into the hollowed-out potato skins.
10
Garnish with a sprinkle of paprika and extra chopped chives before serving.

Was this recipe helpful?

Tips & Notes

Pro tips

Boil potatoes just until fork-tender (10–12 minutes); overcooking makes them mushy and hard to hollow without breaking.
Scoop the potato centers when still warm for easier removal; the flesh separates cleaner from the skin at this stage.
Chill the filling for 15 minutes before piping to make it firmer and easier to handle.
Reserve a pinch of the scooped potato flesh to fold into the filling for deeper flavor and texture.

Substitutions

Sweet pickle relish → dill pickle relish (tangier, less sweet profile)
Mayonnaise → Greek yogurt or sour cream (lighter, tangier; reduce to 3 tbsp and whisk smooth)
Yellow mustard → whole grain or Dijon mustard (more texture, sharper bite)
Chives → fresh dill or tarragon (herbier, less mild)

Storage & make-ahead

Refrigerate assembled potatoes in an airtight container for up to 3 days. Serve chilled or let sit at room temperature for 20 minutes before serving.

Equipment

piping bag with large star or round tip · melon baller or small spoon for hollowing

Common Questions

Can deviled potatoes be made ahead?

Yes. Boil and hollow the potatoes, prepare the filling, and assemble up to 4 hours before serving. Keep refrigerated until ready to plate.

What piping tip works best for deviled potatoes?

A large star or round piping tip (1/2 inch or larger) works well for the creamy filling. If you don't have a piping bag, spoon the filling into the potato halves.

Can I use red or russet potatoes instead of baby gold potatoes?

Baby golds are ideal for their size and buttery flavor, but small red potatoes work as a substitute. Russets are too large and floury for this dish.

How do I prevent the potatoes from falling apart when hollowing?

Cut potatoes in half lengthwise and scoop gently with a small melon baller or spoon, leaving a 1/4-inch shell. Boil just until fork-tender, not mushy.