Deviled Potatoes with Mustard and Dill Recipe
Delicious and creamy deviled potatoes made by boiling baby potatoes, scooping out their centers, and mixing the filling with mayonnaise, mustard, and pickle juice. This easy appetizer is garnished with paprika and green onions, perfect for parties or a tasty snack.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 deviled potato halves
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Ingredients
Potatoes
- 12 baby potatoes (plus 1-2 additional potatoes for filling)
- 2 teaspoons salt (for boiling water)
- 8 cups water
Filling
- ¼ cup mayonnaise or sour cream
- 1-2 teaspoons yellow mustard
- ¼ cup dill pickle juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Optional Garnish
- Chopped green onions
- Paprika
Instructions
- Prepare Potatoes: Wash the baby potatoes thoroughly and slice each potato lengthwise. This helps them cook evenly and makes scooping easier later.
- Boil Potatoes: In a large pot, bring 8 cups of water to a boil along with 2 teaspoons of salt. Add the sliced potatoes and boil for 15-20 minutes until they are soft enough to pierce with a knife.
- Cool Potatoes: Remove the potatoes from boiling water and immediately transfer them to a cold water bath to cool them down rapidly and stop cooking.
- Scoop Out Centers: Once cooled enough to handle safely, carefully scoop out the middles of the potato halves using a spoon or melon baller. Use the insides of 1-2 additional potatoes for extra filling to ensure enough to fill all halves generously.
- Make Filling: In a mixing bowl, combine the scooped potato insides with mayonnaise or sour cream, yellow mustard (start with 1 teaspoon and add more to taste), dill pickle juice, garlic powder, onion powder, salt, and ground pepper. For a smoother texture, mix with a stand mixer or electric mixer.
- Fill Potatoes: Spoon or pipe the prepared filling back into the potato halves using a scoop or a pastry tip with round or open star shape for decorative effect.
- Garnish and Serve: Garnish the filled potatoes with a sprinkle of paprika and chopped green onions if desired. Refrigerate until ready to serve and enjoy this flavorful appetizer.
Notes
- You can adjust the amount of mustard and pickle juice to your taste for tanginess.
- Scooping out the entire potato from a few halves ensures you have enough filling.
- Mixing the filling with an electric mixer creates a smoother texture if preferred.
- These potatoes can be made ahead and refrigerated for serving later.
- Ensure potatoes are completely cooled before scooping to avoid breaking the skin.
