Potato Salad Bites

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

  • prep time 30 min
  • total time 2 hr 20 min
  • ingredients 10
  • servings 24

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
  • 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.
  • 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.
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