Stars & Stripes Deviled Potato Bites

Directions

1. Place potatoes in a small pot and cover with cold water and a lid. Bring to a boil over high heat, then turn down to medium-low heat and simmer for 15 minutes or until potatoes can easily be pierced with a paring knife. Drain and allow to cool for about 5-10minutes and then dice into small chunks. Place in a mixing bowl and set aside.

2. Place eggs in a large pot and cover with cold water and a lid. Bring to a boil over high heat. Once boiling, turn off the heat and allow eggs to cook for 13 minutes.

3. In two separate, glass or non-reactive mixing bowls, stir in1 tablespoon vinegar, 2 ½cups of cold water and15 drops of either red or blue food coloring. Mix and set aside.

4. When eggs are done, drain and run under cold water. Crack and peel all the eggs and cut each in half. Remove the cooked yolks and crumble into a small bowl. Set aside. Rinse any egg yolk residue from the inside of the cooked whites and then place 12 halve into each bowl of colored water. Refrigerator for at least 2 hours or overnight to allow the color to saturate the egg.

5. For the diced potatoes, add the cooked egg yolk, red onion, capers, Dijon, sour cream, mayo, fresh dill, and salt. Gently blend until smooth and creamy. Refrigerate until ready to assemble and serve the eggs.

6. Dice bacon and cook in a small skillet over medium heat just until most of the fat has rendered and it is lightly golden. Drain onto a paper-towel-lined plate.

7. Place colored eggs onto a serving platter. Fill each with 1 tablespoon of potato salad. Garnish with crumbled bacon and a sprig of fresh dill.