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Potato Salad Bites

Potato Salad Bites
—Stephanie Sheridan, Plainfield, Vermont
8 ServingsPrep: 30 min. Cook: 15 min. + chilling

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.
© Taste of Home 2013

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Potato Salad Bites (continued)

Nutrition 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.
© Taste of Home 2013