Description
Delicious stuffed baby yellow potatoes, perfect as a side dish or appetizer.
Ingredients
Scale
- 12 baby yellow potatoes (about the size of eggs), halved lengthwise
- 1 1/2 teaspoons salt, plus more to taste
- 1/3 cup mayonnaise, plus more to taste
- 1 heaping teaspoon Dijon or brown mustard
- 1/2 teaspoon smoked paprika
- Pinch of ground turmeric, optional
- Freshly ground black pepper, to taste
- 2 baby kosher dill pickles, finely chopped (about 1/2 cup)
- 2 tablespoons finely chopped fresh dill
Instructions
- Place the potatoes in a medium pot. Add 1 tablespoon salt and enough cool water to cover by about 1 inch. Cover with a lid.
- Bring to a boil over high heat, then reduce the heat to low and simmer the potatoes very gently; you should see small bubbles breaking on the surface of the water. Cook until the potatoes can be pierced with a fork, 6 to 10 minutes. Do not overcook. Drain and transfer to a plate to cool.
- When the potatoes are cool enough to handle, gently hollow them out with a teaspoon or melon baller, leaving a thin layer of potato flesh in the skins so they hold their shape. Place the scooped out potato flesh in a medium bowl.
- Use a fork to mash the potato flesh with the mayonnaise, mustard, paprika, turmeric, lots of black pepper, and the remaining 1/2 teaspoon salt. Stir in the pickles and dill until combined. Taste and adjust the seasonings if needed. If the filling seems dry, add a tablespoon or two more mayo to taste.
- Scoop the filling into the potatoes using a small spoon. Serve immediately. Refrigerate leftovers in an airtight container and eat within 2 days.
Notes
- For a spicier kick, add a dash of hot sauce to the filling.
- This recipe works well with other small potatoes too.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato