Potato Salad Bites

(5)
  2 reviews
  • 30|min prep time
  • 2|hr|20|min total time
  • 10 ingredients
  • 24 servings

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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