Hi everyone. Hope you all had a great Labor Day weekend. I did a lot of eating this weekend, with posts to soon come. Meanwhile, here is a quick post for potatoes I made for a Labor Day weekend bbq. I was very happy with how the potatoes came out. The idea was inspired from Dianasor Dishes. I loved how beautiful her deviled potatoes were and have been wanting to make them ever since. A Labor Day bbq seemed the be the perfect occasion to try them out.
I didn’t follow her recipe exactly but kept with the theme of using beautiful blue and red potatoes skins (though my red ones didn’t stay red once boiled). I boiled the potatoes and then cut them in half and scooped out the inside. I kept the red potatoes and blue potatoes in separate bowls. 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.
- 4 small potatoes 2 red, 2 blue
- 1 tsp mustard divided
- 2 tsp ranch dressing divided
- 2 tsp mayonnaise divided
- Boil potatoes in pot until soft. Cut potatoes in half.
- Remove insides of potatoes with spoon. Separate the inside of the blue potatoes and insides of the red potatoes in small bowls. Mash the potatoes in each bowl.
- Divide the mustard, ranch dressing, and mayonnaise evenly between each bowl with each small bowl of potatoes.
- Put mashed potato mixture back into the potato skins. Place blue potato mix inside red skins and place the red potato mix into blue potato skins.
- Garnish with dry parsley flakes.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.