Deviled Potatoes

Deviled Potatoes
Photo by Jennifer Davick

Ingredients

  • 1/8 teaspoon ground celery seed (optional)
  • 14 petite red or yellow oval-shaped potatoes (about 1 1/2 lb.)
  • ¼ teaspoon pepper
  • ¼ cup mayonnaise
  • 2 tablespoons sweet-hot pickle relish
  • 1 teaspoon kosher salt
  • 1 teaspoon spicy brown mustard
  • + 6 more ingredients
    • 1 tablespoon olive oil
    • ¼ teaspoon salt
    • 1 teaspoon cider vinegar
    • Garnishes: fresh dill sprigs, coarsely ground pepper
    • ½ teaspoon paprika (optional)
    • 1/8 teaspoon hot sauce

1. Preheat oven to 350°. Place potatoes in a small bowl, and drizzle with oil. Sprinkle with 1 tsp. kosher salt; toss to coat. Place on a baking sheet. 2. Bake at 350° for 40 to 45 minutes or until tender. Remove from oven, and let cool 15 minutes. 3. Cut each potato in half lengthwise. Carefully...

View full recipe at My Recipes

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