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.

RELATED: Your Day Recipes: Brownie Strawberry Cake

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!!