Potato Salad Bites Recipe
Potato Salad Bites Recipe photo by Taste of Home
TOTAL TIME: Prep: 30 min. Cook: 15 min. + chilling
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Potato Salad Bites in Country Woman Christmas Annual 2006, p39

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.

Reviews for Potato Salad Bites

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 13, 2013

"I love this idea! I've made these a couple times, and I too like to leave out the olives. I throw in 1/4 cup finely chopped celery and 2 tablespoons pickle relish."

MY REVIEW
Reviewed May. 26, 2012

"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 :)"

MY REVIEW
Reviewed May. 26, 2012

"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 :)"

MY REVIEW
Reviewed Nov. 14, 2011

"I made these for a family party & they disappeared so quickly. The dicing is a little time-consuming but they were well worth the effort."

MY REVIEW
Reviewed Jan. 11, 2011

"Very tasty! Great to take to a BBQ."

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