Kirbie's Cravings

Deviled potatoes

overhead photo of a plate of Deviled potatoes

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.

close-up photo of Deviled potatoesphoto of deviled potatoes lined up on a plate

Deviled Potatoes

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Appetizer, Side Dish
Cuisine: American
Thee deviled potatoes are made with red and white potatoes and are a fun appetizer or side dish for a BBQ or potluck.


  • 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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

11 comments on “Deviled potatoes”

  1. I love how they turned out! I’ll have to try this next time I grill. Potatoes, yummmmm!

  2. Why only 4 small potatoes! I can imagine eating about 10 of those!

  3. I was so happy too! I love potatoes…I also made some potato salad and I kept eating the blue potatoes and almost didn’t have enough for my salad. heehee.

  4. Haha! You can make as many as you want! Next time I’m making more. I was just experimenting and I had already done some other stuff with my other potatoes, but this ended up being my favorite from the weekend.

  5. These look so pretty and delicious! Love purple potatoes.

  6. Thanks! I really loved them.

  7. This is such a cute and delicious idea!

  8. Thanks! When I started, I wasn’t exactly sure what the final result would be. The idea to put the purple mash in the red potatoes and the idea to use deviled egg spices only came as I was already making the dish. I love being struck with these creative moments (It doesn’t happen to me often)

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