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Deviled Potatoes

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Potato Type: PetiteYellow
Cuisine: American
Prep Method: Boiled


AppetizerBreakfast/BrunchSide Dish

Prep Time

20 Mins

Cook Time

20 Mins


Serves 8


Move over, eggs. There’s a new little devil on the menu! Try this elegant preparation for Deviled Potatoes that brings together the beloved flavor and texture of whole and whipped yellow potatoes, with a touch of purple potato for a beautiful presentation.






  • 1 cup warm potato insides
  • 1/2 cup mayonnaise (Hellmann's or Just Mayo is good)
  • 1 Tablespoon strong Dijon mustard
  • 1 teaspoon sweet relish
  • 1 dash Tabasco sauce
  • 1/2 teaspoon Old Bay Seasoning
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon lemon juice

Optional for Garnish

  • Caviaroli rosemary oil pearls
  • Pea shoots
  • Watermelon radish matchsticks


  1. Boil 15 Yellow Petite Potatoes (or B-size/gemstone Yukon Gold potatoes) in well-salted water until fork tender.
  2. Cut in half longways (like for a deviled egg) and, using a melon baller, scoop out the middle of each half potato. Reserve scooped potato for filling ingredients.
  3. Rub potato halves with olive oil and sprinkle with sea salt; let cool on sheet tray.
  4. Purée filling ingredients in food processor until creamy and smooth.
  5. Pipe into salted scooped potato “shells.”
  6. To serve, garnish with Caviaroli rosemary oil pearls, Pea shoots , Watermelon radish matchsticks (optional)


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