Little bites of big flavor, these potatoes are always a crowd pleaser, even if this year the party is a little smaller!
The big game is Sunday and since this year Tom Brady will not be leading the New England Patriots to victory, it’s just another game in our area. Who did you say was playing? But even if you don’t really follow sports, it’s an excuse to make and eat a lot of finger foods you don’t normally indulge in!
I’ll be quilting, or writing, or cooking, and serving a few little snacks to our crowd of two.
Our family loves potatoes, in any form! I’ve made these little stuffed baby potatoes for years, often for parties and summer picnics. They are really delicious using the first new potatoes in early summer, but here in the dead of winter, they are pretty delicious too.
The combination of the corn with the potato and the horseradish and dill running throughout hint to my mom’s potato salad as well as her corn chowder! All that in one little bite!
The hardest part of this recipe is picking out uniform-sized potatoes! I used what I had on hand for this, so they were not quite the same in size. Just pull out the smaller potatoes from the steamer a minute or two before the larger ones.
These can easily be made vegan by omitting the egg and using a vegan mayonnaise.
Quick and easy, this can be made well ahead of time and chilled. A perfect little party delight!
Corn and Horseradish Stuffed Baby Potatoes
- 7 or 8 baby potatoes, about 2”
- 1 large egg, optional
- 1 cup whole kernel corn
- 1 tbsp. prepared horseradish
- 3 scallions, whites and greens, finely minced
- 1 tbsp. fresh dill weed, finely minced
- 1/3 cup mayonnaise or vegan mayonnaise
- 1 tsp. cider vinegar
- Salt and lots of pepper
- Dill relish or minced dill pickle
Steam the potatoes until about half done. Add the egg and steam an additional 6 minutes. When the potatoes can be easily pierced with a fork, they are done. Remove from the heat and let cool to room temperature. Run the egg under cold water.
Peel the egg and mash it finely, then place in a large bowl along with the corn, horseradish, the whites and light green of the scallions (save the darkest greens for garnish if you like), dill, mayonnaise, and vinegar.
Cut the potatoes in half lengthwise and gently scoop out most of the flesh, leaving a sturdy rim of potato around the perimeter. Mash the potato thoroughly with a fork, then add to the bowl with the rest of the ingredients. Season with salt and pepper, mix well, taste, correct seasoning.
Mound the stuffing in the potato halves, then garnish with the dill relish, a little more fresh dill, and a sprinkling of sea salt and more pepper. Chill.
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