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Potato Salad Bites

Total Time

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


16 appetizers

—Stephanie Sheridan, Plainfield, Vermont


  • 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


  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.

Nutrition Facts

2 each: 151 calories, 12g fat (2g saturated fat), 5mg cholesterol, 270mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 1g protein.

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