Deviled Baby Potatoes with Bookbinder's Horseradish Mustard

Ingredients:

• 1½ pounds baby gold potatoes
• 1 tablespoon kosher salt, plus extra to taste
• ½ cup mayonnaise (or substitute with 2% or nonfat Greek yogurt)
• 2 tablespoons Bookbinder's Horseradish Mustard
• ¼ cup sweet pickle relish
• ¼ cup finely chopped green onions
• ½ to 1 teaspoon celery seed (optional)
• ½ teaspoon freshly ground black pepper (optional)
• Milk or cream, as needed, to thin mixture if over-mixed or piping
• Paprika, for garnish (optional)
• Chopped chives, for garnish (optional)

Directions:

1. Place potatoes in a pot, cover with water, add 1 tbsp salt, and boil until fork-tender (about 12 minutes). Drain and let cool slightly.
2. Slice each potato in half lengthwise. Scoop out the centers and place in a bowl, leaving a thin border on each half.
3. Mash the potato centers with mayo (or Greek yogurt), Bookbinder's Horseradish Mustard, relish, and green onions. Add celery seed and pepper if you’d like. If the mix feels too thick, stir in a little milk or cream.
4. Fill each potato half with the mixture. Sprinkle with optional garnish of paprika and chives. Serve immediately or chill until ready.