Deconstructed Potato Salad

Yup, this is the best name I could come up with for these. Though my friend Colleen had a great suggestion with "Wee Deviled Potatoes".

As you could see from earlier posts, I've been trying to "re-think" some classic Irish St. Patrick's Day menu items. Today I decided to tackle potato salad.

I thought about the parts I don't love about potato salad. One being, it's kind of an ugly dish. Two, you have to eat it with a fork errrrr! This got me thinking. Do you have to eat potato salad with a fork? What about a potato salad finger food? Yes! I went straight to the store to get me some baby potatoes and give this a whirl.

This dish came out fantastic and just how I envisioned! A simple, yet elegant, potato salad.

Deconstructed Potato Salad

Makes 20 pieces

What you'll need:

10 baby red potatoes

2 celery stalks, finely chopped

1 carrot, grated

1/4 of a sweet onion

1 tbsp. chopped pickles or relish

1/3 cup veganaise or mayonaise

a dash of dry mustard

salt and pepper to taste

chives, chopped to garnish

What you'll do:

Wash the potatoes well and boil in a medium pot until fork tender. Drain and rinse them in cold water. In a small bowl, mix the rest of ingredients together minus the chives. Season to taste.

To assemble: Slice the potatoes in half and then slice a very thin layer off the bottom so it can stand flat. (you don't want these suckers rolling all over the place)

Next, using a small spoon, scoop out a little indentation so the filling has somewhere to sit.