I was trying to figure out what I should bring for book club the other day. Moreover I was trying to come up with something that wouldn’t require a trip to the grocery store (mostly because I’m lazy and hate having to swing by the store I the middle of the week). As I muddled over what we had in the house, I kept thinking about the pound of little red potatoes the hubs had purchased for soup. We still had the majority of the bag remaining and they just wanted to be used! So, I was trying to come up with something fun to do with them – and I had all the ingredients for potato salad. Plus, things always get eaten more quickly if they’re finger food – thus the idea for potato salad bites came to be.
I have no doubt that I am NOT the first person to think of this. But they were quite cute and are a great way to turn potato salad into a finger food – so I figured I’d share my creation, even if it’s been done before.
6-8 small red potatoes
¼ sweet onion, finely chopped
1 small stalk celery, finely chopped
1 hard boiled egg, chopped
1/3 c mayo
1/3 c apple cider vinegar
1 tsp honey
½ tsp Dijon mustard
½ tsp dry dill
Dash black pepper, garlic powder, salt
Poke each potato with a knife 4 – 5 times, and microwave in 3 minute intervals until done. Set aside and allow to cool.
In a medium bowl, whisk together the mayo, vinegar, honey, mustard, dill, pepper, garlic powder and salt. Stir in the celery, onion and egg.
Once cool, slice the potatoes in half (I trimmed the end so they would sit up nicely) and gently scoop out the center of the potato, leaving the exterior intact. Add the potato centers to the mayo mixture and mix well.
Spoon the potato salad in the potato “cups” and serve (or refrigerate until ready to serve)!