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 for the flavors to get acquainted.

Ingredients:

1 lb petite red potatoes (about 15)

1 tbsp olive oil

1 ½ tsp kosher salt, divided

½ cup sour cream

2 tbsp brined capers, drained and rinsed

2 tsp chopped fresh parsley

2 tbsp chopped fresh dill

1 tbsp whole grain mustard

1 hard-boiled egg, sliced

1 tsp lemon zest

chopped fresh parsley or dill for garnish

Instructions:

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, egg, lemon zest, and remaining 1/2 teaspoon salt. Adjust seasoning to taste. Spoon mixture generously into each potato shell. Garnish with fresh parsley or dill.