You already know I have to trick myself into eating vegetables.
I also don’t eat cold cheese, only melted. To me, there’s just a really big difference.
I have this thing against mayo, dressings, sour cream, and things of that sort. It’s not just a preference. I may even become physically ill if I consume them. Which I guess explains why I’m not a big salad person.
When I was a teenager, I was storm-stayed with these people I hardly knew at a girl’s house that I took lifeguarding courses with. The weather was so bad that I had to spend the night, and I was only half an hour from home.
For lunch the next day, her mother made us all sandwiches with ham, lettuce and mayo. The lettuce I wouldn’t normally eat on a sandwich, but I could handle it. The mayo? I was almost sick right at the table. I didn’t want to appear rude and tell her I couldn’t eat it, so I choked it down, but it was extremely difficult.
Maybe there are people who love mayo.
Anyway, I love potato salad! I don’t get it. I know that it’s mayo. I don’t even usually eat hardboiled eggs. For some reason, it just doesn’t bother me at all. I add quite a bit of salt to counteract the tanginess of the mayo, but I usually mix at first as normal people would eat it, and then douse mine with salt before consuming.
These potato salad bites are so perfect for summer entertaining. They are easy, and you can make them ahead and stick them in the fridge for later. You can also use your favourite potato salad recipe, and just stuff it as I did in these. I think these would be great with bacon, or cheese, or a number of other things I’ve seen people stuffing in potato salad, but I was lazy, so I kept it simple.
You could easily make these a few hours ahead and keep in the refrigerator, in a container or covered with plastic wrap.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 10-12 stuffed halves
Traditional potato salad gets a makeover! Stuffing it inside cooked potato halves makes it portable and a little extra special -- perfect for entertaining.
Ingredients
Instructions