Two Southern classics,deviled eggsand potato salad, join forces to create thesetwo-bite wonders.
Make them a day before your get-together, and chill until you head out.
When you arrive, they’ll be the right serving temperature.
Credit: Hector Sanchez Styling: Caroline M. Cunningham
Place potatoes in a small bowl, and drizzle with oil.
Sprinkle with 1 teaspoon of the salt; toss to coat.
Remove from oven, and cool 15 minutes.
Cut each potato in half crosswise.
Carefully scoop out potato pulp into a medium bowl, leaving shells intact.
Cool completely, about 30 minutes.
Spoon mixture generously into each potato shell.
