Ingredients :
- 12 baby red or yellow potatoes
- 1 teaspoon salt
- 1/2 cup mayonnaise
- 2 tablespoons dill pickle relish
- 4 teaspoons Dijon mustard
- 1 teaspoon seasoned salt
- 1/2 teaspoon pepper
- 1/4 teaspoon Worcestershire sauce
- Fresh parsley or chives, minced
- Paprika, for garnish
Directions :
- Place whole potatoes in a stock pot; fill with just enough cold water to cover potatoes. Stir in salt. Set heat to high; bring to a boil. Once boiling, reduce heat to medium-high; boil potatoes until tender enough to pierce with a fork, about 12-13 minutes. Drain; let potatoes rest until cool enough to handle.
- While the potatoes cook, combine mayonnaise, relish, mustard, seasoned salt, pepper and Worcestershire in a small bowl. Set aside.
- Slice the cooked potatoes in half lengthwise. Use a small spoon or a melon baller to scoop out the centers; add potato to the bowl with the dressing. Set potato skins on a large platter. With a fork or potato masher, mash the cooked potato and dressing together until blended and smooth.
- Fill each potato skin with 1-2 teaspoons potato filling. Alternatively, for a fancier presentation, scoop the potato filling into a piping bag set with a wide tip; pipe the filling into the potato shells.
- Arrange the deviled potatoes on a serving platter. Sprinkle with minced fresh parsley or chives and garnish with paprika, if desired. Serve at room temperature or chilled.
