Ingredients

• 14 petite red or yellow oval-shaped potatoes (about 1 1/2 lb.)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/4 cup mayonnaise
• 2 tablespoons sweet-hot pickle relish
• 1 teaspoon cider vinegar
• 1 teaspoon spicy brown mustard
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon hot sauce
• 1/8 teaspoon ground celery seed (optional)
• 1/2 teaspoon paprika (optional)

Garnishes

• Fresh dill sprigs
• Coarsely ground pepper

Preparation

1. Preheat oven to 350°. Place potatoes in a small bowl, and drizzle with oil. Sprinkle with 1 tsp. kosher salt; toss to coat. Place on a baking sheet.
2. Bake at 350° for 40 to 45 minutes or until tender. Remove from oven, and let cool 15 minutes.
3. Cut each potato in half lengthwise. Carefully scoop out potato pulp into a bowl, leaving shells intact. Discard 4 potato shells. Place remaining shells on baking sheet, and bake 10 more minutes. Let cool 30 minutes or until completely cool.
4. Add mayonnaise, next 6 ingredients, and, if desired, celery seed, to potato pulp in bowl. Beat at medium speed with an electric mixer until blended. Spoon mixture generously into each potato shell. Cover and chill 2 hours. Sprinkle with paprika just before serving, if desired. Garnish, if desired.

Cook’s Note

For testing purposes only, we used Wickles Original Pickle Relish.