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–+ servings

Red, White, and Blue Deviled Potatoes

A festive and colorful twist on traditional deviled eggs, these deviled potatoes are filled with creamy goodness and topped with vibrant ingredients, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Potatoes
  • 12 small red potatoes washed and scrubbed
  • 12 small white potatoes washed and scrubbed
  • 12 small blue potatoes washed and scrubbed
Filling
  • 1/2 cup mayonnaise or Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/4 cup chives finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Toppings
  • 1/4 cup crumbled feta cheese
  • 1/4 cup red bell pepper finely diced
  • 1/4 cup blueberries for garnish
  • 1 tablespoon olive oil for drizzling

Method
 

Prepare the Potatoes
  1. In a large pot, bring salted water to a boil. Add red, white, and blue potatoes and cook until tender, about 15-20 minutes.
  2. Drain the potatoes and let them cool slightly. Once cool enough to handle, slice each potato in half lengthwise.
Make the Filling
  1. In a mixing bowl, scoop out the insides of the potatoes, leaving a small border. Add the scooped potato to the bowl.
  2. Add mayonnaise, Dijon mustard, apple cider vinegar, chives, salt, and pepper to the bowl. Mash together until smooth.
Assemble the Deviled Potatoes
  1. Spoon the filling back into the potato halves. Arrange the filled potatoes on a baking sheet.
  2. Top each potato with crumbled feta, diced red bell pepper, and a few blueberries. Drizzle with olive oil before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 22gProtein: 4gFat: 9gSaturated Fat: 2gFiber: 3gSugar: 1g

Notes

These deviled potatoes can be made a few hours in advance. Just cover and refrigerate until ready to serve.

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