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Close up of Devilled Mini Potatoes on a platter with dill fronds and radish slices

Deviled Mini Potatoes

They may look like eggs, but they taste like your favourite potato salad! A fun addition to any brunch table, picnic or potluck. Mini halved potatoes stuffed with that creamy filling, and topped with chives, bacon or even diced radish are just so pretty! The recipe below will make approximately 20-24 potato halves.
Course Appetizer
Cuisine North American
Keyword bacon bits, devilled potatoes, homemade mayonnaise, homemade sweet relish, mini potatoes
Prep Time 15 minutes
Cook Time 12 minutes
Assembly 30 minutes
Servings 20

Ingredients

  • 1 lb mini potatoes (pick ones that are similar in size, not too small or too large) You should get around 10-12 potatoes per pound
  • 1/3 cup mayonnaise, see Notes
  • 1 1/2 tsp dijon or yellow mustard
  • 3-4 tbsp sweet pickle relish, see Notes
  • 3 tbsp finely chopped chives
  • 1/4 sweet smoked paprika
  • salt and white pepper, to taste
  • Garnishes
  • sweet smoked paprika
  • chopped chives
  • Bacon bits, can be fried up, crumbled, and stored in the fridge ahead of time
  • Radish, finely chopped
  • chopped dill leaves

Instructions

  1. Add the potatoes to a pot of well salted water and bring to a boil. Once boiling, reduce the heat to medium and simmer till a knife slides easily in, through to the centre, about 12 minutes, depending on the size of your potatoes. Drain and place in a colander till cooled.
  2. Carefully slice the potatoes in half. Try to position your cut line so that the potato halves have a flatter bottom, to avoid toppling over on the platter. If they do wabble, carefully use the knife to slice a sliver off the bottom to create a flat surface.
  3. Score around the edges of the potato wall, leaving between 1/6-1/8 inch of border, This will ensure that the potato walls will stay up to hold the filling and will be strong enough to grasp. Then use a small spoon or melon baller to scoop out the flesh into a medium sized bowl.
  4. Use a fork to mash the potato flesh WELL. You don't want large chunks of potato to clog up the piping bag if you are using one when filling the potato halves.
  5. Add the mayonnaise, mustard, relish, chives and paprika to the potato flesh. Mix well. If you find the filling too stiff, feel free to add apple cider vinegar or pickle juice, 1 tsp at a time till you get the texture you like. Taste and season with salt and white pepper.
  6. Use a piping bag or a small spoon to evenly fill the potato halves with the mixture.
  7. These are best stored on a platter or wide tupperware container in the fridge to let the flavours meld. Even 1 hour will make all the difference.
  8. Before serving or taking to that potluck, garnish. Sprinkle with a bit paprika, bacon bits, chopped dill, and or diced radish.
  9. Leftovers will keep in the fridge in a sealed container for days!

Recipe Notes

The recipe for my homemade Mayonnaise is in the blog post verbiage
The recipe for my Sweet Pickle relish is in the blog post verbiage.