Right now, I am packing up and getting ready to head to Pure Michigan (insert Tim Allen voice) for a little extended weekend trip with Mike, my brothers, and their significant others. I am a little frantic and scattered, so excuse the short post.
We are going to be doing a lot of barbecuing up at the lake. Instead of doing the same old menagerie of salads, I came up with a one bite, no mess potato salad.
You’re doubting me, aren’t you? Well, see for yourself!
Ingredients (Makes 12 Bites)
For the Potatoes:
1 Russet Potato, thinly sliced
1-2 Tablespoons Unsalted Butter
½ Teaspoon Salt
¼ Teaspoon Pepper
¼ Teaspoon Garlic Powder
2 Tablespoons Olive Oil
For the Salad Topping:
1 Large Boiled Egg, White Only, chopped
1 Tablespoon Celery, finely diced
1 Green Onion, chopped
1 Tablespoon Dijon Mustard
¼ Cup Light Mayonnaise
A Pinch of Salt and Pepper
Preheat the oven to 375 degrees F.
Thinly slice the potato. Season the potato slices with salt, pepper, and garlic powder. Line a baking sheet with tin foil and then pour half the olive oil on to the foil.
Stack the potato slices about five high. Place a sliver of butter in the middle of each stack. Drizzle the rest of the olive oil over the potato stacks.
Place the baking sheet of potatoes in the oven and roast for 40 minutes. Check the potato stacks at 20 minutes to make sure that the stacks have not toppled over. If they have, simply use a fork to re-stack them.
While the potatoes roast, combine the chopped egg whites, celery, green onion, mayo, mustard, salt, and pepper in a small bowl. Use a spoon to mix all the ingredients together. Chill until the potatoes are done.
When the potatoes are done roasting in the oven, remove them and place them on a wire rack or paper towel to drain slightly.
Top each potato stack with a spoonful of the topping and maybe a dash of some fresh chopped parsley. Each potato bite can be served warm or at room temp.
Not gunna lie, I also ate it cold and it was still good to me!