Deviled Potatoes

By tjm01

Ingredients

• 14 petite red or yellow oval-shaped potatoes (about 1 1/2 lb.)
• 1 Tbsp olive oil
• 1 tsp. Kosher salt
• 1/4 cup mayonnaise
• 2 Tbsp. sweet-hot pickle relish
• 1 tsp. cider vinegar
• 1 tsp. spicy brown mustard
• 1/4 tsp. pepper
• 1/4 tsp. salt
• 1/8 tsp. hot sauce
• 1/8 tsp. ground celery seed (optional)
• 1/2 tsp. paprika (optional)
• Garnishes: fresh dill sprigs, coarsely ground pepper

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 degrees. Place potatoes in a small bowl, and drizzle with oil. Sprinkle with 1 tsp. kosher salt, toss to coat. Place on a baking sheet.
Bake at 350 degrees for 40-45 minutes or until tender. Remove from oven, and let cool 15 minutes. Cut each potato in half lengthwise. Carefully scoop out potato pulp into a bowl, leaving shells intact. Discard 4 potato shells. Place remaining shells on baking sheet, and bake 10 more minutes. Let cool 30 minutes or until completely cool.
Add mayonnaise, next 6 ingredients, and if desired, celery seed, to potato pulp in bowl. Beat at medium speed with an electric mixer until blended. Spoon mixture generously into each potato shell. Cover and chill 2 hours. Sprinkle with paprika just before serving, if desired. Garnish if desired.