Deviled Potatoes

• 14 petite red or yellow oval-shaped potatoes (about 1 1/2 lb.)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/4 cup mayonnaise
• 2 tablespoons sweet-hot pickle relish
• 1 teaspoon cider vinegar
• 1 teaspoon spicy brown mustard
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon hot sauce
• 1/8 teaspoon ground celery seed (optional)
• 1/2 teaspoon paprika (optional)
• Garnishes: fresh dill sprigs, coarsely ground pepper

1. Preheat oven to 350u0b0. Place potatoes in a small bowl, and drizzle with oil. Sprinkle with 1 tsp. kosher salt; toss to coat. Place on a baking sheet.
2. Bake at 350u0b0 for 40 to 45 minutes or until tender. Remove from oven, and let cool 15 minutes.
3. Cut each potato in half lengthwise. Carefully scoop out potato pulp into a bowl, leaving shells intact. Discard 4 potato shells. Place remaining shells on baking sheet, and bake 10 more minutes. Let cool 30 minutes or until completely cool.
4. Add mayonnaise, next 6 ingredients, and, if desired, celery seed, to potato pulp in bowl. Beat at medium speed with an electric mixer until blended. Spoon mixture generously into each potato shell. Cover and chill 2 hours. Sprinkle with paprika just before serving, if desired. Garnish, if desired.
5. Note: For testing purposes only, we used Wickles Original Pickle Relish.

petite red, olive oil, kosher salt, mayonnaise, sweethot pickle, cider vinegar, brown mustard, pepper, salt, hot sauce, ground celery, paprika, dill sprigs

Taken from www.myrecipes.com/recipe/deviled-potatoes (may not work)