Food and Recipes Recipes Deviled Potatoes 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. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on June 15, 2018 Print Share Share Tweet Pin Email Photo: Hector Sanchez Styling: Caroline M. Cunningham Active Time: 25 mins Total Time: 2 hrs Yield: Serves 10 (serving size: 3 pieces) Ingredients 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 Directions 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. 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. Stir together potato pulp, sour cream, capers, parsley, dill, mustard, zest, and remaining 1/2 teaspoon salt. Spoon mixture generously into each potato shell. Print