Dilly Potato Rockets
Ready In: 25 mins
Serves: 12
Yields: 12 shooters/rockets
Ingredients
- 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
- 3 tablespoons dill, finely chopped or 3 tablespoons freeze-dried dill
- 1 cup sour cream
- 1⁄2 cup goat cheese, crumbles
- 1 garlic clove, minced
- 1 (16 ounce) carton chicken broth
- 3 scallions, finely chopped greens only
- 1⁄4 cup white vinegar
- 1⁄4 cup olive oil
- 1 tablespoon lemon juice
- salt and pepper
- 4 radishes, finely chopped
- 2 dill pickles, finely chopped
- 5 ears corn, roasted (yields approx. 2 cups of roasted corn)
- 2 cups of crumbled cooked bacon
Directions
- In a saucepan, add potatoes to chicken broth and bring to a boil. Continue boiling for 2-3 minutes. Once the potatoes are cooked, drain them, return to pot and stir in white wine vinegar. Let cool to room temperature.
- To roast corn, spritz whole hulled corn cobs with olive oil, place on broiler pan and brown slightly in the broiler for 5-8 minutes. Once done, let cool and cut corn off the cob. Set aside.
- In a bowl, whisk together the sour cream, goat cheese, garlic, olive oil, and lemon juice. Add dill and scallions, mix well. Stir in the potatoes. Season to taste with salt and pepper.
- Using plastic push-up containers, layer all ingredients listed including potato salad. First, add one layer of potato salad. Then, add a thin layer of diced radishes. Next add a thin layer of finely chopped dill pickles. Now add a layer of crumbled bacon. Finally, add one more layer of potato salad and top it with a layer of roasted corn. Put cap on container. Repeat these steps for all 12 containers.
- Serve in a chilled bowl of ice to keep cool.
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