Mini Potato Salad Bites

 

18 mini red or gold potatoes

1/2 cup mayonnaise

2 tablespoons sour cream

1 1/2 teaspoons apple cider vinegar

1 1/2 teaspoons whole grain Dijon mustard

2 tablespoons finely chopped shallots

1/2 teaspoon salt

6 strips cooked bacon

Olive oil

Garlic salt

Parmesan Reggiano Cheese

Chives

 

Place washed potatoes in a pot and cover with salted water.  Bring to a boil, reduce heat to medium low and cook for 12-15 minutes until almost done.  Drain and let cool.  Cut the tops off of potatoes and scoop out the insides using a 3/4 inch melon ball scooper and place in a medium sized bowl.  Mix scooped out potato with mayonnaise, sour cream, apple cider vinegar, Dijon mustard, shallots and salt.  Chop up 4 strips of bacon and mix in.  Drizzle potatoes with olive oil and sprinkle with garlic salt.  Fill each one back up with mixture using a spoon and top with Parmesan Reggiano Cheese.  Place on a lightly greased baking sheet and bake at 400 degrees for 25 minutes.  Cut the last 2 strips of bacon into match stick shapes and top potatoes with them.  Finish with sliced chives and serve with sour cream.