Cooking Light ~ August BarB~Q

For the Month of August, the Cooking Light Virtual Supper Club is caught up in the heat of summer ~ no matter where in the country we are. We have decided to have a Summer BBQ (don't forget the Off)
I found  This Recipe for Potato Salad Bites It looked like an interesting combination of potato salad and roasted potato skins.

Potato Salad Bites
12 small red potatoes, halved (about 1 1/4 pounds)
2 teaspoons olive oil
1/2 cup light sour cream
2 tablespoons minced fresh chives, divided
2 tablespoons butter, melted
2 tablespoons finely chopped drained capers
1 1/2 teaspoons lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese

Slice the potatoes in half and cover with olive oil. Roast cut side down @ 450 for 20 minutes. Allow to cool.

Using a paring knife, carefully cut a circle in the cut side of potatoes. Using a melon baller or small spoon, remove pulp from potato, leaving a thin shell.
Combine pulp, sour cream, 1 tablespoon chives, and next 5 ingredients (through pepper).
Evenly fill potato shells with filling; sprinkle with cheese and remaining 1 tablespoon chives.

Broil until they are toasted

In my opinion . . . it was a strange mix of lemon/caper/Parmesan. I think when I make them again (and I will) I will either do the lemon caper or the Parmesan.

 
Now . . . let's see what everyone else has brought for our August BBQ.
Jerry has a Farro Salad with Cherry Tomatoes, Onions and Almonds
Val is making a Berry Melody with Limoncello and Mint
Sara is making BBQ Pork Ribs
Shelby is bringing Clams Casino (clams with pancetta)
Y'all enjoy ~
Sandi