A twist on a classic vintage appetizer.
DEVILED POTATOES
1 1/2 pounds baby gold or red potatoes
salt & pepper to taste
1/2 cup mayonnaise
2 tsp. yellow mustard
1/4 cup sweet pickle relish
1/4 cup finely chopped green onions
paprika
chopped chives for garnish (optional)
Chopped parsley for garnish (optional)
chopped crispy bacon bits for garnish (optional)
Cover potatoes by 2 inches with water in a large saucepan. Cook until potatoes are fork tender, about 12 minutes, and drain.
Let potatoes cool just enough to handle, cut each one in half lengthwise, to most resemble the shape of an egg. Use a tea spoon or melon baller to scoop out the center of each potato. Add potato flesh to a mixing bowl.
Mash potato flesh with a fork and stir in mayonnaise, mustard, relish, green onions, and salt & pepper. Spoon or pipe mixture into each potato and sprinkle with paprika. Sprinkle with chives and parsely if desired, and serve immediately or refrigerate until ready to serve.
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