Small red potatoes make a great snack.  Steam them for about 5 minutes, allow to cool, and serve with a dipping sauce.  Treat them gently so you don’t tear the skins – they’re prettier for service that way.  A simple dip is easy to make:  toss a small jar of fire-roasted red peppers, a couple of tablespoons of good mayo, 1/4 cup of Greek yogurt, the juice of one lemon and some salt and pepper into your food processor.  Process with the blade until the mass is smooth but not runny.  They love this at my place, particularity during the summer, when I make a variety of dips.  Try to remember that Greek-style yogurt is your friend when it comes to throwing together dipping sauces on the fly.  If nothing else, you can add fresh garlic, lemon, salt and pepper to produce a serviceable dip, but use a yogurt with at least 2% fat or you’ll have no mouthfeel.