Go Back
Print
Recipe Image
Print
Deviled Red, White & Blue Potato Recipe
Ingredients
1
Bag mini red white and blue new potatoes
1
tsp.
plain rice vinegar
1/4
cup
each chopped fresh dill, fresh chives, fresh basil
1/4
cup
chopped pickle of your choice
(I use cornichons)
1
chopped shallot
1
stalk finely chopped celery
1/2
cup
softened cream cheese
Salt & pepper to taste
Paprika
Instructions
Bring a large pot of salted-water to a boil and cook potatoes for 15 minutes or until firm cooked. Cool.
Combine all other ingredients, except vinegar, in a bowl and mix well to create cream cheese and herb mixture.
Cut potatoes in half. With a small spoon or melon baller, scoop a circle from each blue and red potato- place halves on deviled egg plate.
Use as many potatoes as needed to fill egg plate with scooped potato halves. Save extra cooked potatoes for another use.
Chop the scooped bits of potatoes until chunky and sprinkle with rice vinegar. Add chopped potatoes to cream cheese herb mixture and fold to combine.
With a small spoon scoop cream cheese, herb, potato mixture into potato halves and garnish with paprika and fresh dill sprigs.