Whenever we entertain a group of people at our house, I like to serve finger foods. Whether it’s for an afternoon cocktail party, a sporting event, movie night, or a holiday gathering, I find that our friends always enjoy being treated to appetizers. Guests truly seem to love grazing on a spread of tasty dishes that require no silverware, grabbing another bite of this or that while keeping their hands free for the important things, like an icy cold adult beverage.
I had purchased a bag of tiny yellow potatoes with the intention of making a potato salad. As I stared at the bag of small spuds on the counter, I kept wondering how could I do something different, instead of just another big bowl of salad that requires plates and forks. Then it occurred to me to try using the same method as I would for deviled eggs, which are always a hit, why not make Deviled Potatoes? Well they turned out fantastic, a huge hit, a virtual breakthrough in appetizers! Potato salad as a finger food, now who would not like this? While this will be a perfect game day treat, I can hardly wait for barbecue season to get underway.
- 1 pound tiny round potatoes not fingerlings
- 3 hard boiled eggs
- 4 green onions
- 3 strips of bacon crisped & crumbled
- 1 jalapeno pepper finely diced (optional)
- 3 Tablespoons mayonnaise
- 1 Tablespoon Dijon mustard
- 1 Tablespoon vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt & pepper to taste
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Boil potatoes in a pot of salted water for about 12 minutes or until just tender, do not overcook (test with knife). Drain potatoes and plunge into cold water to stop the cooking process (You want the potatoes to be cooked through but a little on the firm side). When cool cut potatoes in half with a sharp knife.
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Using a melon baller or small spoon, carefully scoop out the inside of the potatoes, like you would for potato skins. Be careful not to dig too deep. Place the scoopings in a mixing bowl large enough to prepare the filling.
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Slice the eggs in half. Remove the yolks and place them into a small mixing bowl or measuring cup (I mix the yolks in with my salad dressing, it makes it creamier).
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Dice the eggs whites, and thinly slice the white portion of the green onion (we will use the green part for garnish).
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Seed and finely dice the jalapeno.
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Add egg, onion, jalapeno, and crumbled bacon (reserve some for garnish) to the potatoes and toss well.
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Add the mayonnaise, mustard, vinegar, and dry spices to the eggs yolks and mix into a creamy dressing. Add more mayo or vinegar as needed for consistency. Season with salt and pepper (go easy on the salt, you can always add more after the salad is mixed).
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Pour the salad dressing over the potato mixture and toss well to coat.
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With a spoon or small knife, fill the potatoes as you would deviled eggs (It does not work very well to pipe these, the salad is a bit to chunky).
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Refrigerate for several hours before serving.
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Garnish with remaining bacon crumbles, chives or thinly slice green onion, and a dusting of paprika or chili powder.
This is the recipe I made for a one pound bag of tiny potatoes which contained about fourteen or 28 halves.
Feel free to adapt this into your gangs favorite by adding any ingredients that you normally like to use in your potato salad.
