Two Southern classics, deviled eggs and potato salad, join forces to create these two-bite wonders. Make them a day before your get-together, and chill until you head out. When you arrive, they'll be the right serving temperature.
• 1 pound petite red potatoes (about 15)
• 1 tablespoon olive oil
• 1 1/2 teaspoons kosher salt, divided
• 1/2 cup sour cream
• 2 tablespoons brined capers, drained and rinsed
• 2 teaspoons chopped fresh flat-leaf parsley
• 2 teaspoons chopped fresh dill
• 2 teaspoons whole grain mustard
• 1 teaspoon lemon zest
• Garnish: chopped fresh flat-leaf parsley
• Step 1
Preheat oven to 350°F. Place potatoes in a small bowl, and drizzle with oil. Sprinkle with 1 teaspoon of the salt; toss to coat. Spread potatoes in a single layer on a baking sheet, and bake until tender when pierced, about 40 minutes. Remove from oven, and cool 15 minutes.
• Step 2
Cut each potato in half crosswise. Carefully scoop out potato pulp into a medium bowl, leaving shells intact. Place shells, cut side up, on baking sheet, and bake in preheated oven until dry, about 10 more minutes. Cool completely, about 30 minutes.
• Step 3
Stir together potato pulp, sour cream, capers, parsley, dill, mustard, zest, and remaining 1/2 teaspoon salt. Spoon mixture generously into each potato shell.
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