Easier than deviled eggs and just as delicious, these elegant deviled potatoes are filled with a creamy, dill-spiked filling.
Place the potatoes in a medium pot. Add 1 tablespoon salt and enough cool water to cover by about 1 inch. Cover with a lid. Bring to a boil over high heat, then reduce the heat to low and simmer the potatoes very gently; you should see small bubbles breaking on the surface of the water. Cook until the potatoes can be pierced with a fork, 6 to 10 minutes. Do not overcook. Drain and transfer to a plate to cool.
When the potatoes are cool enough to handle, gently hollow them out with a teaspoon or melon baller, leaving a thin layer of potato flesh in the skins so they hold their shape. Place the scooped out potato flesh in a medium bowl.
Use a fork to mash the potato flesh with the mayonnaise, mustard, paprika, turmeric, lots of black pepper, and the remaining 1/2 teaspoon salt. Stir in the pickles and dill until combined. Taste and adjust the seasonings if needed. If the filling seems dry, add a tablespoon or two more mayo to taste.
Scoop the filling into the potatoes using a small spoon. Serve immediately. Refrigerate leftovers in an airtight container and eat within 2 days. Love the recipe? Leave us stars and a comment below!