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.
To prepare Deviled Potatoes:
Cooks note: 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.
- 1 pound tiny potatoes (not fingerling, round)
- 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
Boil tiny 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.
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).