DEVILED POTATOES

14 petite red or yellow oval shaped potatoes (about 1 1/2 pounds)
1 Tsp kosher salt
1/4 cup mayo
2 Tbsp sweet-hot pickle relish
1 tsp cider vinegar
1 tsp spicy brown mustard
1/4 tsp pepper
1/4 tsp salt
1/8 tsp hot sauce
1/8 tsp ground celery seed
1/2 tsp paprika

Preheat oven to 350 degrees. Place potatoes in a small bowl and drizzle with oil. Sprinkle with 1 tsp. kosher salt, toss to coat. Place on a baking sheet.

Bake at 350 for 40 to 45 minutes or until tender. Remove from oven and let cool for 15 minutes.

Cut each potato in half, lengthwise.

Carefully scoop out potato pulp and place in bowl. Discard 4 potato shells. Place remaining shells on baking sheet and bake for 10 more minutes. Let cool for at least 30 minutes or until completely cool.

Add mayo and six next ingredients and celery seed and mix in bowl. Beat at medium speed with an electric mixer until blended. Spoon mixture generously into each potato shell. Cover and chill for 2 hours. Sprinkle with paprika just before serving.