Ingredients
- 16 small Klondike Red potatoes
- 2 tbsp. olive oil
- Garlic salt
- 1/3 C. mayo
- ½ c. chopped dill pickles
- 2 tbsp. apple cider vinegar
- 1 tbsp. honey mustard
- 1 tsp. dill weed
- 1 tsp. celery seed
- Chives for garnish
Preparation Steps
- Preheat oven to 350°F. Rub olive oil on potatoes and sprinkle with garlic salt. Bake for 40 minutes or until tender. Remove from oven and cool until able to handle.
- Cut in half lengthwise. Using a spoon, scoop pulp into a bowl, leaving enough potato attached to the skin to make a shell. Place shells on a baking sheet and return to the oven. Bake for 10-15 minutes or until crispy.
- Mix potato pulp with mayo, relish, vinegar, mustard and spices. Spoon into shells and cool until ready to serve. Garnish with chopped chives.
