20 small round red potatoes
1/2 cup bottled reduced-fat ranch-style dressing
1 teaspoon onion salt
1 teaspoon dried OR 1 tablespoon fresh dill weed
6 hard-cooked eggs, chopped
1/2 cup finely chopped green onions with tops
1/2 cup finely chopped red pepper
Fresh dill sprigs, optional
Place potatoes in large saucepan. Cover with water. Bring to boiling. Reduce heat and
simmer until potatoes are tender, about 15 to 20 minutes. Drain. Cool.
Cut each potato in half. Cut a small slice off bottom of each half so it can stand
upright. Using a small spoon, carefully scoop out center of each potato half, leaving a
firm shell. Set aside. Coarsely chop potato centers. Set aside, Reserve potato shells.
In medium bowl, stir together salad dressing and seasonings until well blended. Stir in
eggs, onions, red pepper, and reserved potato centers until evenly coated with dressing.
With a small spoon, carefully mound about 2 tablespoons of salad mixture into each
shell. Cover and chill to blend flavors. Garnish with fresh dill sprigs, if desired.
Makes 40 Appetizers