Potato Salad Bites

Turn potato salad into a potluck appetizer by serving it in small red potato shells.

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Servings 24

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( 5 ) Ratings

5 Ratings

5 Stars 17%

4 Stars 17%

3 Stars

2 Stars 33%

1 Stars 17%

Member Reviews ( 2 )

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ingredients 10
Prep Time 30 min
Total Time 2 hr 20 min

Ingredients

12: small red potatoes (1 1/2 to 1 3/4 inches in diameter)

1: teaspoon salt

1: hard-cooked egg, finely chopped

1/4: cup chopped celery

3: tablespoons dill pickle relish

2: tablespoons mayonnaise or salad dressing

1: teaspoon yellow mustard

1/4: teaspoon pepper

2: medium green onions, thinly sliced (2 tablespoons)

3: radishes, thinly sliced (1/4 cup), if desired

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Directions

1 Heat over to 400°F. Place potatoes in ungreased 15x10x1-inch pan. Bake 30 to 40 minutes or until tender. Cool 10 minutes or until cool enough to handle.
2 Cut potatoes in half. With melon baller, scoop out insides of potatoes into medium bowl, leaving 1/4-inch lining of potato flesh around edges of shells. Sprinkle shells with 1/2 teaspoon of the salt. To potato flesh in bowl, add remaining 1/2 teaspoon salt and remaining ingredients except onions and radishes; mix well, breaking up potatoes.
3 Cut very thin slice off bottom of each potato shell so potatoes will stand upright. Fill each potato shell with about 1 tablespoon filling mixture. Top with onions. Cover; refrigerate about 1 hour or until chilled. Garnish with radish slices.

EXPERT TIPS

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Expert Tips

You can also serve these potato bites immediately while they’re still warm. They're delicious either way.

Purchasing already-cooked eggs is a real time-saver. They're usually found in the deli department of the grocery store.

A small teaspoon can be used to scoop out the potatoes if a melon baller is not available. A small cookie scoop works well for filling the potato shells.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer

Calories: 30
Calories from Fat: 10),

% Daily Value

Total Fat: 1g; 1%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 10mg; 10%;
Sodium: 140mg; 140%;
Total Carbohydrate: 5g; 5%
(Dietary Fiber 0g 0% Sugars 0g 0% ),
Protein: 0g; 0%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 6%;
Calcium: 0%;
Iron: 2%;

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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doughgirl137

report Posted Jul. 5, 2011 3:41 PM

Needed a little more salad dressing so not so dry. Also a little more seasonings (suggest more salt and maybe some dill)Otherwise, easy to make and popular at our 4th of July BBQ!

Lisa_McCormick

report Posted Jul. 1, 2011 5:41 PM

I cut the potatoes in half and boiled them instead of baking. You have to make sure to pull them out of the water before they get too soft. Then I broiled them, skins up for about two minutes. Having a 400 degree oven on for 40 minutes in July is not the best idea!