Use your favorite potato salad recipe. Chop the ingredients smaller to fit the smaller scale of the new potatoes. This is a great make-ahead travel recipe. The potato skins stack and you can place the filling in a plastic bag. When you arrive at your destination, cut a corner off of the plastic bag and squeeze the filling into the shells.
12 new potatoes
1 teaspoon salt (optional)
1/3 cup vegan mayo
1/2 cup chopped celery
1/4 cup finely chopped red bell pepper (for color, optional)
1/4 cup chopped onion
1/4 cup chopped black olives
1/4 cup pickle relish
3 tablespoons vinegar
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/4 cup vegan bacon bits (optional)
1/4 cup finely chopped parsley (optional)
Steam or boil new potatoes. If boiling, add 1 teaspoon of salt to the water. If using red, white, and blue new potatoes, the blue new potatoes require extra cooking time. When the potatoes have cooked, remove them from heat and allow them to cool. While they are still warm, cut them in half, lenthwise, and scoop out the potato pulp with a melon baller or cookie scoop. Chop the potato pulp and place it in a bowl. To the bowl, add the mayo, celery, bell pepper, onion, black olives, vinegar, salt, dry mustard, and pepper. Gently fold the ingredients until well blended. Place the shells on a serving tray and fill with the potato salad mixture. Top with vegan bacon bits or finely chopped parsley or paprika.