Right now, I am packing up and getting ready to head to Pure Michigan (insert Tim Allen voice) for a little extended weekend trip with Mike, my brothers, and their significant others. I am a little frantic and scattered, so excuse the short post. We are going to be doing a lot of barbecuing up at the lake. Instead of doing the same old menagerie of salads, I came up with a one bite, no mess potato salad. You’re doubting me, aren’t you? Well, see for yourself! Ingredients (Makes 12 Bites) For the Potatoes: 1 Russet Potato, thinly sliced 1-2 Tablespoons Unsalted Butter ½ Teaspoon Salt ¼ Teaspoon Pepper ¼ Teaspoon Garlic Powder 2 Tablespoons Olive Oil For the Salad Topping: 1 Large Boiled Egg, White Only, chopped 1 Tablespoon Celery, finely diced 1 Green Onion, chopped 1 Tablespoon Dijon Mustard ¼ Cup Light Mayonnaise A Pinch of Salt and Pepper Preheat the oven to 375 degrees F. Thinly slice the potato. Season the potato slices with salt, pepper, and garlic powder. Line a baking sheet with tin foil and then pour half the olive oil on to the foil. Stack the potato slices about five high. Place a sliver …

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