Name: Deviled Potatoes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 12 baby potatoes (plus 1-2 more for filling); 1 teaspoon salt (for boiling); 8 cups water; 1/4 cup mayonnaise or sour cream; 1-2 teaspoons yellow mustard; 1/4 cup dill pickle juice; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon salt; 1/4 teaspoon ground pepper; Optional: chopped green onions and paprika for garnish

Jump to Recipe

If you’re searching for a playful, crave-worthy twist on a classic appetizer, look no further than Deviled Potatoes. These tiny, flavor-packed bites take everything you love about deviled eggs—creamy, tangy filling and all—and swap in tender baby potatoes for a satisfyingly earthy, two-bite snack. Whether you’re catering to vegetarians, attending a potluck, or simply wanting to shake up your party spread, Deviled Potatoes deliver major crowd-appeal with minimal fuss and maximum flavor.

Ingredients You’ll Need

You only need a handful of pantry staples and fresh ingredients to achieve perfectly creamy, tangy, and colorful Deviled Potatoes. Each ingredient plays a deliberate and delicious role, making this easy recipe really pop.

Baby potatoes: The sturdy base for your deviled filling — choose evenly sized ones for best presentation and even cooking.
Salt (for water): Seasoning the boiling water enhances the potatoes’ flavor from the inside out.
Water: Ample water ensures even boiling and a soft, scoopable texture.
Mayonnaise or sour cream: Creates a rich, creamy binder for the fluffy potato filling.
Yellow mustard: Adds classic deviled zing and a subtle golden color—start with less and taste as you go!
Dill pickle juice: The secret ingredient! It adds brightness and tang that sets these Deviled Potatoes apart.
Garlic powder: A savory layer of flavor that melds beautifully with the creamy filling.
Onion powder: Rounds out the flavor with a mild, sweet savoriness.
Salt & ground pepper: A finishing touch for perfectly seasoned filling—add to taste for balance.
Chopped green onions & paprika (optional): For color, crunch, and a pop of fresh flavor atop your finished potatoes!

How to Make Deviled Potatoes

Step 1: Prep and Boil the Potatoes

Start by giving your baby potatoes a good scrub and slicing them lengthwise to create those perfect little boats. Fill a large pot with water, add a generous spoon of salt, and set it on high heat. Once it’s boiling, add your potato halves and let them simmer for 15 to 20 minutes. You’ll know they’re done when a knife slides in easily—think soft but not falling apart! This sets the stage for ultra-tender, scoopable Deviled Potatoes.

Step 2: Cool the Potatoes

As soon as the potatoes are cooked through, transfer them to a cold water bath. This stops the cooking, keeps their skins firm, and makes them cool enough to handle. A quick chill bath ensures you don’t burn your hands when it’s time to scoop and also helps the skins hold their shape—super important for stuffing later!

Step 3: Scoop Out the Middles

Once your potatoes are just cool enough to touch, use a spoon or melon baller to gently scoop out the centers, taking care not to tear through the skins. If any halves break or seem too thin, set them aside—they can still pitch in! I like to use all the “failed” ones to bulk up the filling. The idea is to leave a sturdy shell that can cradle a big dollop of delicious filling.

Step 4: Mix Up the Filling

Gather the scooped-out potato insides in a mixing bowl. Add your mayonnaise or sour cream, a squirt (start small!) of yellow mustard, and all that vibrant, tangy dill pickle juice. Sprinkle in the garlic and onion powders, a pinch of salt, and freshly ground pepper. For a silky-smooth filling, use a stand or hand mixer; or for a rustic texture, just mash with a fork or potato masher. Taste and adjust seasoning—you want zing, creaminess, and depth in each bite.

Step 5: Fill the Potato Shells

Now comes the fun part! Spoon or pipe the savory filling back into each potato skin. For special occasions, load the filling into a piping bag fitted with a round or star tip—this adds a beautiful, celebratory flair to your Deviled Potatoes. Don’t be shy with your filling; these are meant to be generous and satisfying.

Step 6: Garnish and Chill

For stunning presentation and a pop of taste, sprinkle your filled potatoes with fresh-chopped green onions and a dusting of sweet paprika. Place them in the fridge to chill—this helps the flavors marry and makes them blissfully refreshing when you serve. Deviled Potatoes are now ready for your table!

How to Serve Deviled Potatoes

Garnishes

Your garnish game can take Deviled Potatoes from party snack to show-stopping appetizer! Classic sweet paprika dusted on top brings a touch of smoky-sweet color, and a sprinkle of green onions adds zesty crunch and beautiful contrast. You can even experiment with chives, fresh dill, or a dash of hot pepper flakes for extra flair.

Side Dishes

Deviled Potatoes pair fantastically with all sorts of party fare. Set them out alongside fresh vegetable crudités, grilled skewers, or a crisp green salad. They also play well with classic picnic favorites like coleslaw, baked beans, or sandwiches—their creamy, tangy character complements so many dishes.

Creative Ways to Present

For special gatherings, arrange Deviled Potatoes on a pretty platter lined with leafy greens, or nestle them into mini cupcake papers for easy grab-and-go servings. For a holiday twist, sprinkle with festive colored paprika or edible flowers. You can even serve them in a rustic bowl for a family-style approach, letting guests help themselves!

Make Ahead and Storage

Storing Leftovers

Deviled Potatoes are wonderfully make-ahead friendly. Store any leftovers in an airtight container in the refrigerator—they’ll stay fresh, creamy, and flavorful for up to 3 days. Just be sure to keep them well-chilled, as the creamy filling is best served cold.

Freezing

While you can freeze the scooped-out potato filling for later use, freezing assembled Deviled Potatoes isn’t recommended. The texture of both the potatoes and filling tends to suffer after thawing, becoming watery or grainy. For best results, enjoy them fresh or chilled from the fridge.

Reheating

These bites are typically served chilled, but if you prefer a warm appetizer, you can briefly reheat Deviled Potatoes in a low oven (about 300°F) for 5 to 7 minutes. Just long enough to take the chill off without compromising the creamy texture. Avoid microwaving, as it can make them mushy and unevenly heated.

FAQs

Can I use other types of potatoes for Deviled Potatoes?

Yes! While baby potatoes create perfect bite-sized appetizers, you can absolutely use Yukon gold or red potatoes—just cut them into smaller chunks or rounds. The key is to pick potatoes with a thin skin that holds up to boiling and scooping.

Is there a way to make this dish vegan?

Absolutely! Swap the mayonnaise or sour cream for your favorite vegan alternative, and double-check that your mustard and pickle juice are plant-based. The result is still that signature creamy, tangy filling that everyone loves.

How far in advance can I prep Deviled Potatoes?

You can make them up to one full day ahead. In fact, chilling overnight allows the flavors to meld and the presentation to stay crisp. Wait to garnish until just before serving to keep the toppings vibrant and fresh.

What can I use instead of pickle juice if I don’t have any?

If you’re out of pickle juice, substitute a mixture of apple cider vinegar and a pinch of sugar, or a dash of lemon juice with a little salt. The goal is that snappy acidity that makes Deviled Potatoes so addictive!

Are Deviled Potatoes meant to be served cold or warm?

Traditionally, Deviled Potatoes are served chilled, straight from the fridge, which keeps their texture perfect and filling refreshing. If you prefer them warm, a quick stint in the oven will do the trick, but be mindful not to dry them out.

Final Thoughts

Give Deviled Potatoes a go for your next party or snack craving—you’ll be pleasantly surprised by how quickly they disappear! With their creamy filling, zippy flavors, and undeniable charm, these potatoes never fail to delight crowds or bring a little extra happiness to the table. Enjoy every bite!

Deviled Potatoes Recipe

★★★★★

5.1 from 27 reviews

Author: Olivia
Total Time: 35 minutes
Yield: 24 deviled potato halves 1x
Diet: Vegetarian

Print Recipe

Description

These Deviled Potatoes are a delightful twist on traditional deviled eggs, with a creamy and tangy filling stuffed into perfectly cooked baby potatoes. They make a fantastic appetizer or side dish for any gathering.

Instructions

Prepare Potatoes: Wash and slice the baby potatoes lengthwise. Boil water with salt, add potatoes, and cook until tender.
Cool Potatoes: Remove potatoes, cool in a water bath, then scoop out the insides carefully.
Make Filling: Combine potato insides with mayo, mustard, pickle juice, garlic & onion powder, salt, and pepper.
Fill Potatoes: Spoon or pipe the filling back into the potato shells.
Garnish and Chill: Garnish with paprika and/or green onions, then refrigerate until serving.

Notes

You can customize the filling with ingredients like bacon bits, shredded cheese, or hot sauce.
For a shortcut, use pre-cooked or leftover potatoes instead of boiling them from scratch.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer, Side Dish
Method: Boiling, Mixing, Stuffing
Cuisine: American