Deviled Potatoes

Christoph — Fri, 01 Feb 2013 16:24:48 +0000

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.

Deviled Potatoes

A cousin to the deviled egg, these bit size treats are filled with your favorite potato salad

Course Appetizer

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings 2 dozen

Ingredients

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

Instructions

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.
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.
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).
Dice the eggs whites, and thinly slice the white portion of the green onion (we will use the green part for garnish).
Seed and finely dice the jalapeno.
Add egg, onion, jalapeno, and crumbled bacon (reserve some for garnish) to the potatoes and toss well.
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).
Pour the salad dressing over the potato mixture and toss well to coat.
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).
Refrigerate for several hours before serving.

Serve

Garnish with remaining bacon crumbles, chives or thinly slice green onion, and a dusting of paprika or chili powder.

Notes

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.

The post Deviled Potatoes first appeared on James & Everett.

Sour Cream and Dill Potato Salad

Christoph — Sun, 29 Apr 2012 14:03:22 +0000

The subtle flavors of dill and sour cream bring a fresh summer taste to this potato salad. Try this side dish on a picnic with some fried chicken, or as a cool compliment to some spicy bar-b-que. This simple salad is a great addition to any meal.

Sour Cream and Dill Potato Salad

The subtle flavors of dill and sour cream bring a fresh summer taste to this potato salad. Try this side dish on a picnic with some fried chicken, or as a cool compliment to some spicy bar-b-que.

Course Salad, Side Dish

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings 12

Author Christoph

Ingredients

Salad

1 lb of new potatoes
1 cup frozen peas
¼ cup radish, thinly sliced
1 scallion, very thinly sliced

Dressing

1 cup sour cream
1 tablespoon mayonnaise
4 tablespoons chopped dill
½ teaspoon garlic powder
½ teaspoon onion powder
¾ teaspoon salt
½ teaspoon white pepper
1 tablespoon capers

Instructions

Salad

Gently boil potatoes until fork tender. Drain and place in cold water to stop cooking. When cool, cut potatoes into thin slices.
Place in a bowl with frozen peas, sliced radishes and scallion.
Toss to mix all ingredients.

Dressing

In a separate bowl whisk together the ingredients for the dressing.

Assemble

Pour over salad and gently turn to mix.
Season with salt and pepper to taste.
Garnish with some additional capers, slices of radish, a dusting of paprika, and a sprig of dill.

The post Sour Cream and Dill Potato Salad first appeared on James & Everett.

potato salad | James & Everett

Deviled Potatoes