Transform potato salad into a bite-sized app.
Place potatoes in a medium sized pot. Cover with water and bring to a boil on high. Once water has boiled, reduce to low heat and cook for 12 minutes. Once finished cooking; drain the potatoes and place in a bowl filled with ice water. This will ensure the potatoes do not over cook. Once cooled, remove from water and pat dry.
Peel two of the potatoes, then dice small and place in a clean bowl. Cut the remaining 8 potatoes in half. Using a melon baller, scoop a small hole in the centre. Reserve the flesh then dice small and add to the bowl. Repeat with remaining potatoes. To the bowl of diced potato, add RENÉE’S® Honey Dijon dressing, mayo, dry mustard, lemon juice and pepper. Mix well to combine. Once mixed, add in chopped hard boiled egg, shallot and 2 tsp of chives. Mix again until just combined. Place filling and hollowed potatoes in the fridge to chill for about 1 hour.
Once chilled, sprinkle salt on empty potatoes. Spoon a small amount of filling into each potato half. Before serving; garnish with paprika and remaining chives.