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February 1, 2013
- 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
Adapted from keyingredient.com
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.
Slice the eggs in half. Remove the yolks and place them into a small mixing bowl or measuring cup (I mix the yolks in with my salad dressing, it makes it creamier).
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).
Pour the salad dressing over the potato mixture and toss well to coat.
With a spoon or small knife, fill the potatoes as you would deviled eggs (It does not work very well to pipe these, the salad is a bit to chunky).
Refrigerate for several hours before serving. Garnish with remaining bacon crumbles, chives or thinly slice green onion, and a dusting of paprika or chili powder.