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.