Deviled Potatoes
Potatoes get a devilish kick with mustard in this deviled egg–inspired side dish. This recipe will help you take advantage of all of the beautifully colored varieties of potatoes that are available in markets right now. Another great idea is to omit the dry parsley flakes and add a few dashes of Sriracha or Tabasco sauce for an even greater kick.
Source: Kirbie Cravings
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Credit: Kirbie Cravings
FROM THE
RECIPE:
I boiled the potatoes and then cut them in half and scooped out the inside. I then decided to treat the potato insides like egg yolks. I mashed them up a little and used a recipe for deviled eggs that I had made a long time ago with a friend (I'm not sure where my friend got the recipe from). Then I put the white mash from the red potatoes inside the blue potatoes. And I put the blue potato mash (which turned a light purple) into the red potato skins. I then sprinkled some dried parsley flakes on top because I didn't have any paprika.
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