Potato Salad Bites
My mom makes THE BEST potato salad. I know those are fighting words. I wouldn’t make the statement if I didn’t believe it was true. My sisters-in-law and I have been trying to duplicate it for years. We get pretty close but Mom’s is always better. She cooks the potatoes just right (not too firm and not too mushy) … adds the perfect balance of celery and onions … avoids over-mixing the dressing into the potatoes … makes it a day in advance so the potatoes can absorb the dressing … and then, before serving, adds more dressing IF needed. It is a labor of love and there are seldom leftovers.
Each year, as the weather begins to warm, the cravings for Mom’s potato salad hit. It sounds so good when we fire up the grill or want to eat outside but often there isn’t time to make it. When I rush the process, it’s always a disappointment.
That is why I am so excited to share this recipe with you! These little bites of potato salad goodness are perfect for last minute grilling, summer charcuterie boards, picnics, and potlucks. And, best of all, they remind me of my mom’s potato salad! Granted, they will not replace my mom’s potato salad; but, the flavors will tide me over until she makes it again.
Bites of Goodness
The beauty of this recipe is in its simplicity. Baby potatoes (1″-2″ diameter) roast quickly and require no slicing or cutting. When tossed with some olive oil and a mixture of seasonings typically found in traditional potato salad, the potatoes come out of the oven with a crispy skin and tender interior. They can be served hot, room temperature, or cold.
While the potatoes are roasting, the dressing or dipping sauce can be made. A food processor is used to mince the onion and celery as finely as possible to distribute the flavor throughout the sauce. The amount of yellow mustard added is up to you. Stone-ground or Dijon mustard would be delicious too.
The idea for these potato salad bites came to me while planning a summer grazing table with my friend, Rebecca. We came across this cheeseburger kabob idea on Pinterest. I couldn’t get the idea of potato salad out of my head but had to figure out how to make it charcuterie-friendly. My first attempt elicited high praise from my husband … who, by the way, is also infatuated with his mother-in-law’s potato salad. Because potatoes can be served hot, room-temperature, or cold, they make the perfect addition to a summer charcuterie board!
Against my better judgement, I will say that if you are a fan of hard-boiled eggs in your potato salad, you could top each potato with a slice of hard-boiled egg and insert a toothpick to secure. It’s against my “better judgement” because I cannot stand hard-boiled eggs. So, if I am invited to your grazing table, please leave a few potatoes sans the eggs.
I think it’s an even better idea to make deviled eggs and keep them far away from the potato salad bites! Then, everybody’s happy.
Potato Salad Bites
- 1.5 pounds baby potatoes
- 1/2 teaspoon garlic salt
- 1/2 teaspoon celery salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon lemon pepper
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 2 teaspoons yellow mustard
- 1/4 cup diced yellow onion
- 1/2 stalk/rib celery about 1/2 cup of diced celery
- Preheat oven to 425°.
- Wash potatoes in cold water and pat dry with a clean dish towel or paper towels.
- Combine garlic salt, celery salt, onion powder, lemon pepper, and black pepper in a small bowl.
- Place potatoes on a large, rimmed cookie sheet or stoneware pan. Stick each potato with a fork, about halfway through. Drizzle with olive oil and sprinkle with 1 teaspoon of the seasoning mix.
- Bake for 15 minutes. Stir. Bake for an additional 10 minutes. Remove from oven.
- While potatoes bake, place onion and celery in a food processor and pulse to chop as finely as possible. Combine onion and celery with mayonnaise, yellow mustard, and 1 teaspoon of the seasoning mix. Set aside.
- Serve roasted baby potatoes with mayonnaise mixture. Potatoes are delicious when served hot, room temperature, or cold.