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Your Day Recipe: Potato Salad Nibbles

Combine the classic deviled eggs and potato salad in this new twist, Summertime Potato Salad Nibbles!

Combine the classic deviled eggs and potato salad in this new twist, Summertime Potato Salad Nibbles!

Ingredients

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

Directions

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.

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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!!