2 lbs baby Yukon Gold potatoes, halved horizonally
3 tablespoons mayonnaise
1 1/2 tablespoon Dijon
freshly ground pepper
Preheat oven to 350. Line a baking sheet with parchment paper. Lightly toss the potatoes with olive oil. Roast the potatoes, cut side up for 20 minutes or until fork tender. Allow to cool. Use a melon baller or measuring spoon to scoop out the center of each potato, leaving about 1/4 inch border. Place the potato pulp in a bowl or mini chopper and add remaining ingredients. Pulse until smooth. Spoon in the middle of each potato shell. Sprinkle with paprika, if desired.