Time: 1 hour.
Complexity: easily
Servings: 10

This appetizer is made similarly to deviled eggs, but the star of the recipe is the potatoes! Boil small red potatoes in their skins, cut them, and spoon a savory mashed potato with mustard onto the cut sides. Garnish with green onions and paprika and serve as an appetizer or side dish.

Ingredients:

• 1.3 kg small red potatoes
• 2 sprigs of rosemary
• 1/4 cup grainy mustard
• 1/4 cup Greek yogurt or sour cream
• Zest of 1 lemon
• 2 tsp chopped fresh chives
• Smoked or hot paprika, for sprinkling

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

red potatoes, whole grain mustard, yogurt, paprika, rosemary, lemon zest

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Preparation:

Step 1
• Place the potatoes and rosemary in a large saucepan and add a generous pinch of salt. Add just enough water to cover the potatoes. Bring to a boil and simmer until the potatoes are tender and easily pierced with a fork, about 15 minutes. Pour 1 cup of the cooking liquid into a cup, and drain the rest in the sink.
Step 2
• Place the potatoes on a baking sheet and let them cool slightly. While they're still warm, cut a quarter to a third of the top off each potato lengthwise and, if necessary, trim a tiny piece off the bottom to help them stand upright. Place the cut potato pieces in the bowl of a food processor.
Step 3
• Add mustard, yogurt, lemon zest, plenty of black pepper and a little potato broth to the processor.
Step 4
• Blend until smooth, adding more cooking liquid as needed. You may need 0.5 to 1 cup of cooking liquid. Be careful not to over-blender the mixture, or it will become sticky. Add salt if needed. Transfer the filling to a pastry bag or zip-lock bag. Snip off 1 cm from the corner of the bag.
Step 5
• Transfer the boiled potatoes, cut side up, to a greased egg plate or serving platter.
Step 6
• Pipe the filling onto each prepared potato. Sprinkle with chives and paprika. Serve the potatoes at room temperature or chilled.

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