Potato Salad Bites Recipe

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—Stephanie Sheridan, Plainfield, Vermont

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Potato Salad Bites Recipe

Prep: 30 min. Cook: 15 min. + chilling

Yield: 8 Servings

30 15 45

Ingredients

10 small red potatoes
1/4 cup chopped pimiento-stuffed olives
2 teaspoons minced fresh parsley
1 teaspoon finely chopped onion
1/2 cup mayonnaise
1-3/4 teaspoons Dijon mustard
1/8 teaspoon pepper
1/4 teaspoon salt
Paprika
Parsley sprigs, optional

Directions

Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 12-15 minutes or until tender. Drain and immediately place potatoes in ice water; drain and pat dry.
Peel two potatoes; finely dice and place in a small bowl. Cut the remaining potatoes in half. With a melon baller, scoop out pulp, leaving a 3/8-in. shell; set shells aside. Dice pulp and add to the bowl. Stir in the olives, parsley and onion. Combine the mayonnaise, mustard and pepper; gently stir into potato mixture.
Sprinkle potato shells with salt; stuff with potato salad. Sprinkle with paprika. Chill for at least 1 hour before serving. Garnish with parsley if desired. Yield: 16 appetizers.

Nutritional Facts 1 serving (2 each) equals 151 calories, 12 g fat (2 g saturated fat), 5 mg cholesterol, 270 mg sodium, 10 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Potato Salad Bites in Country Woman Christmas Annual 2006, p39

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Potato Salad Bites

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Reviewed on May. 26, 2012 by jujubean79

I made these for a "finger-food" luncheon & they were a huge hit! I left out the olives (because I don't care for them) and used miracle whip instead of mayo for a little zip. They took awhile to come together, but well worth the effort. Plus you can make them a day ahead & store in fridge. Be careful how you slice the potato in half, you want to make sure it'll sit flat first. I had a bunch of lop-sided ones on my serving platter :)

Reviewed on May. 26, 2012 by jujubean79

I made these for a "finger food" luncheon & they were a huge hit. I left out the olives (cause I don't care for them). They took awhile to put together, but they were so yummy it was worth it, plus you can make them a day ahead and store in fridge. Be careful how you slice the potatoes in half, you want to make sure they'll sit flat first...I had a bunch of lop-sided ones on my serving platter :)