Ingredients

• Baby potato9 pieces
• Sour cream2 tbsps
• Chives1 tbsp
• Yogurt, plain1 tbsp
• Lemon juice1 tbsp

Steps

1. 1. Boil Potatoes: Place the baby potatoes in a medium pot and cover with water. Bring to a boil over high heat. Reduce heat and simmer for about 15 minutes or until the potatoes are tender and easily pierced with a fork.
2. 2. Drain and Cool: Drain the potatoes using a strainer or colander and let them cool slightly until they are easy to handle.
3. 3. Prepare the Filling: While the potatoes are cooling, mix the sour cream, plain yogurt, and lemon juice in a small bowl. Add the finely chopped chives if using. Stir well to combine.
4. 4. Deviled Potatoes: Once the potatoes are cool enough to handle, cut each potato in half. Use a fork to gently mash the center of each potato half, creating a small well. Spoon the creamy mixture into the wells of each potato half.
5. 5. Serve: Arrange the deviled potatoes on a serving plate. Serve at room temperature or slightly chilled.