Deviled Potatoes – Easy Crowd-Pleasing Appetizer
If you’re a fan of deviled eggs and love all things potato, you’ll want to try these deviled potatoes. They use baby potatoes instead of eggs, but still have that creamy, tangy filling everyone likes. You can make them with regular or vegan mayo, so there’s something for everyone.
This fun and easy bite-sized potato recipe is flavorful, unique, and totally crave-worthy. Perfect as an appetizer or side dish.
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Truth be told, if there are potatoes at a party, I’m heading straight for them. And these deviled potato bites are everything I love in a good appetizer. From game day to holiday gatherings, they check all the boxes for a crowd-pleasing appetizer.
How to Make these Deviled Potatoes
Here are the ingredients you need to make these deviled potatoes, plus step by step instructions for how to make them.
Ingredients
- 1 lb baby potatoes
- ¼ cup regular or vegan mayonnaise
- 1 ½ tsp Dijon mustard
- ½ tsp pepper
- ¼ tsp salt
- Parsley to top
Step by Step Instructions
1. Bring a pot of water to a boil. Add the baby potatoes and cook over medium-high heat, for 12-20 minutes or until the potatoes are fork-tender. The cook time may vary depending on the size of your potatoes. Once done, drain and set aside to cool for about 5–10 minutes, just until they’re cool enough to handle comfortably.
2. Once cooled, cut each potato in half lengthwise. Using a small spoon or melon baller, gently scoop out the centers of each half, being careful not to tear the skins. Place the scooped-out potato flesh in a medium mixing bowl. For a generous amount of creamy filling, go ahead and scoop out all of the insides from 4-5 extra potato halves and add those to the bowl as well. You won’t be filling those ones.
3. Use a fork or potato masher to break up the potato flesh.
4. Add in the mayonnaise, mustard, pepper and salt. Mix well until the filling is creamy and smooth. Taste and adjust the seasoning if needed.
5. Spoon the filling into a piping bag. Pipe the filling neatly into the hollowed-out center of each potato half, slightly mounding the top if you like a full bite.
5. Finish with a sprinkle of freshly chopped parsley for a pop of color and flavor.
6. Serve immediately, or refrigerate until ready to serve.
Deviled potatoes are a simple way to change up your usual snacks or sides. They’re easy to put together, and you can make them for almost any crowd, vegan or not. Give them a try at your next get-together.
More Appetizer Bites
Deviled Potatoes
Ingredients
- 1 lb baby potatoes
- ¼ cup regular or vegan mayonnaise
- 1 ½ tsp Dijon mustard
- ½ tsp pepper
- ¼ tsp salt
- Parsley to top
Instructions
- Bring a pot of water to a boil. Add the baby potatoes and cook over medium-high heat, for 12-20 minutes or until the potatoes are fork-tender. The cook time may vary depending on the size of your potatoes. Once done, drain and set aside to cool for about 5–10 minutes, just until they’re cool enough to handle comfortably.
- Once cooled, cut each potato in half lengthwise. Using a small spoon or melon baller, gently scoop out the centers of each half, being careful not to tear the skins. Place the scooped-out potato flesh in a medium mixing bowl. For a generous amount of creamy filling, go ahead and scoop out all of the insides from 4-5 extra potato halves and add those to the bowl as well. You won’t be filling those ones.
- Use a fork or potato masher to break up the potato flesh.
- Add in the mayonnaise, mustard, pepper and salt. Mix well until the filling is creamy and smooth. Taste and adjust the seasoning if needed.
- Spoon the filling into a piping bag. Pipe the filling neatly into the hollowed-out center of each potato half, slightly mounding the top if you like a full bite.
- Finish with a sprinkle of freshly chopped parsley for a pop of color and flavor.
- Serve immediately, or refrigerate until ready to serve.
