Where would you like to go?
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
Watermelon radish matchsticks
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)
Be the first to review this recipe by clicking the button below
Review This Recipe
Potatoes USA Disclaimer
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.
Click ‘OK’ to continue, or ‘Cancel’ to return to