Dilly Deviled Egg Potato Salad in Mini Peppers

 

Have I just revolutionized potato salad by serving it as a finger food? I might just be the first to stuff creamy, dreamy potato salad into vibrant mini sweet peppers, and let me tell you, it’s a game-changer. There’s something so comforting about potato salad—picnics, barbecues, family gatherings—but when you pack my Dilly Deviled Egg Potato Salad into those crisp, colorful peppers, it becomes an irresistible handheld delight. The sweet crunch of the peppers perfectly complements the tangy, herb-packed creaminess of the salad, blending the best of deviled eggs and classic potato salad into one crowd-pleasing bite. Serve these at your next backyard cookout, and trust me, you’ll never want to eat potato salad any other way.Dilly Deviled Egg Potato Salad

 1 1.5-lbs. Melissa’s Peewee Dutch Yellow Potatoes
1/3 c. sour cream
1/3 c. Duke’s mayonnaise
½ c. finely chopped scallions (about 4)
1-2 celery stalks, finely chopped
1 T. apple cider vinegar, more or less, to taste
2 T. Dijon mustard, more or less, to taste
1 T. sweet pickle relish
1-2 t. kosher salt
1 t. celery seed
Freshly ground black pepper, to taste
3 hard-boiled eggs, roughly chopped
¼ c. chopped Melissa’s fresh dill
1 1-lb. bag Melissa’s mini sweet peppers, for serving

Place the potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to medium-low. Simmer for about 20 minutes, or until the potatoes are tender but still firm when pierced with a fork. Drain, let cool slightly, and cut into bite-sized chunks. Set aside. (Don’t overcook the potatoes—they should hold their shape. Test with a fork after 15 minutes to avoid mushiness.)

In a medium bowl, combine sour cream, mayonnaise, scallions, celery, apple cider vinegar, Dijon mustard, sweet pickle relish, kosher salt, celery seed, and black pepper. Stir until smooth. Taste and adjust vinegar, mustard, or pepper as needed.

In a large bowl, combine the potato chunks, chopped hard-boiled eggs, and fresh dill. Pour the dressing over the top and gently toss to coat evenly, being careful not to mash the potatoes or eggs.

Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. This also makes it easier to serve cold. This salad tastes even better the next day, so feel free to prep it a day in advance. Just give it a gentle stir before serving.

Serve as is in a bowl or get creative by stuffing the salad into mini sweet peppers for a colorful, bite-sized appetizer. To prepare the peppers, slice off the tops, remove the seeds, and spoon the potato salad inside. (If using mini sweet peppers, choose a mix of red, yellow, and orange for a vibrant presentation. They’re sturdy enough to hold the salad without wilting.)

Got leftovers? They’ll keep in the fridge for up to 3 days in an airtight container. Just note that the mini peppers are best stuffed fresh to maintain their crunch.

Serves 6-8

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