DEVILED NEW POTATOES

10 small red new potatoes, scrubbed (about 1 1/2 pounds)
1 rib celery, trimmed and finely chopped
1 small carrot, scraped and finely chopped
1 green onion (scallion), trimmed and finely chopped
1 tablespoon finely chopped sweet pickle
1 tablespoon finely chopped fresh dill
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup mayonnaise
1/2 cup sour cream
milk (as needed)
Paprika, preferably Hungarian hot, for garnish*

Bring a medium pot of water to boil. Drop in the potatoes and cook briskly over medium heat until tender but still holding their shape, about 15 minutes. Drain and set aside to cool.

When cool, cut the potatoes in half and gently scoop out the centers, leaving the shells intact. Place the scooped-out centers in a large bowl and set the shells aside.

Mash the potato centers with a fork. Add the celery, carrot, green onion, pickle, dill, salt, pepper, mayonnaise and sour cream, and blend until thoroughly mixed but still a little chunky. If the potato mixture seems too dry, thin it with a little milk.

Spoon a bit of the potato mixture into each of the potato shells -- enough to mound above the rim without spilling over. Put the filled shells in the wells of a deviled-egg platter or arrange them on another kind of serving platter, making sure they are upright.

To serve, sprinkle the top of each potato half with a good pinch of paprika and serve.

*The hot paprika garnish is what makes the stuffed potato deviled. If you'd like a milder taste, substitute mild paprika instead or use chopped fresh dill or chopped fresh parsley for the splash of color.

Adapted from source: Smith and Hawken Gardeners Community Cookbook