Combine the classic deviled eggs and potato salad in this new twist, Summertime Potato Salad Nibbles!
20 new red potatoes, unpeeled, cooked and cooled
1/2 cup low-fat ranch salad dressing*
2 tablespoons mayonnaise
1/2 teaspoon onion salt
1 teaspoon dill weed
6 hard-boiled eggs, chopped
1/2 cup finely chopped green onions, with tops
1/2 cup finely chopped red pepper
Fresh dill and paprika for garnish
Cut each cooked potato in half. Slice a small amount of the potato off of the bottom of each half, so that it can stand upright. Carefully scoop out the center of each potato half, leaving a firm shell. Set aside. Coarsely chop the potato centers.
In a medium bowl, combine the salad dressing and seasonings. Stir in the eggs, chopped green onions, red peppers and reserved potato centers until evening coated. With a small spoon, fill each potato half. Cover and chill. Top with a spring of dill and a sprinkle of paprika.
*Creamy Caesar dressing may also be used. Prepare 24 hours in advance, cover and refrigerate until ready to serve. Serve in a deviled egg dish!!