15 Petite Yellow Potatoes (or B-size/gemstone Yukon Gold potatoes)
Filling
1 cup warm potato insides
1/2 cup mayonnaise (Hellmann's or Just Mayo is good)
1 Tablespoon strong Dijon mustard
1 teaspoon sweet relish
1 dash Tabasco sauce
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon Turmeric Powder
1 teaspoon lemon juice
Optional for Garnish
Caviaroli rosemary oil pearls
Pea shoots
Watermelon radish matchsticks
Preparation
Prep Time: 20min | Cook Time: 20min
Boil 15 Yellow Petite Potatoes (or B-size/gemstone Yukon Gold potatoes) in well-salted water until fork tender.
Cut in half longways (like for a deviled egg) and, using a melon baller, scoop out the middle of each half potato. Reserve scooped potato for filling ingredients.
Rub potato halves with olive oil and sprinkle with sea salt; let cool on sheet tray.
Purée filling ingredients in food processor until creamy and smooth.
Pipe into salted scooped potato “shells.”
To serve, garnish with Caviaroli rosemary oil pearls, Pea shoots , Watermelon radish matchsticks (optional)
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