Recipe of the Month: Deviled Potatoes
by GRP Biathlete Margie Freed
Adapted from It Doesn’t Taste Like Chicken
Spring is just around the corner, and you might be planning a gathering for Easter. Deviled potatoes are just as simple as deviled eggs, and have the same iconic flavors. These can be enjoyed by anyone, especially those with dietary restrictions, those on a budget, or those whose chickens aren’t necessarily thriving. Enjoy this quick and fun adaption to a well known dish!
Ingredients:
12 small yellow or white potatoes
6 T mayonnaise
1 t dijon mustard
½ t apple cider vinegar
½ salt
¼ t turmeric
Paprika (smoked) for garnish
Optional for garnish: sliced radish, parsley
Instructions:
Boil the small potatoes until done (usually 20 minutes). Cool.
Half the softened potatoes and then scoop out center with a melon baller. Keep the potato shells.
Use the potato centers to make potato salad with the ingredients listed above. Simply add the potato centers and other ingredients to a food processor so it is smooth and consistent.
Fill a ziplock bag with the potato salad, snip the corner, fill potato shells, and top with your garnish. Serve at room temperature.