Potato Salad Bites

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

Potato Salad Bites

BettyCrockerRecipe by BettyCrocker

Rated 4.5 Stars
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1

30 minutes

2 hours 20 minutes

24 appetizers

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Nutrition Info

  • 1 Appetizer
  • 30
  • 1g
    (Saturated Fat 0g, Trans Fat 0g)
  • 10mg
  • 140mg
  • 5g
    (Dietary Fiber 0g, Sugars 0g)
  • 0g
  • Percent Daily Value*
  • 0%
  • 6%
  • 0%
  • 2%
  • Exchanges
  • 1/2
  • Carbohydrate Choices
  • 1/2

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

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • 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.

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

Directions

  1. 1Heat 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. 2Cut 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. 3Cut 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.

Categories: Course, Appetizers, Cold Appetizers

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Anonymous User
Anonymous said:

What a great idea! Can't wait to try.

9/1/2012 1:44:45 PM

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