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Potato Salad Bites
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Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Creamy potato salad bites with crispy toppings, perfect for a crowd.
Ingredients:
  • 6 russet potatoes, scrubbed and thinly sliced
  • 3 tablespoons olive oil, or as needed
  • salt and ground black pepper to taste
  • 0.5 cup sour cream
  • 2 tablespoons Dijon mustard, or more to taste
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon balsamic vinegar
  • 1 pinch paprika
  • 1 cup finely chopped celery
  • 0.75 cup finely chopped radishes
  • 0.5 (14 ounce) jar cornichons, finely chopped
  • 3 sprigs dill, divided
  • 2 green onions, finely chopped
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and lay out 2 baking sheets with handy silicone baking mats.
  • Distribute potato slices evenly on the baking sheets. Generously drizzle olive oil over the slices and season with salt and pepper to enhance the flavors.
  • Roast in the preheated oven for 10 minutes until slightly softened. Rotate and switch baking sheets halfway through. Continue roasting for an additional 10 minutes until tender. Allow to cool completely.
  • Combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, balsamic vinegar, paprika, salt, and pepper in a bowl and whisk until smooth to create the dressing.
  • Combine crunchy celery, peppery radishes, and tangy cornichons in a bowl. Finely chop the fragrant leaves from 1 sprig of dill and gently fold them into the mixture.
  • Drizzle the dressing over the cooled potato slices, add the celery mixture on top, sprinkle with green onions, and garnish each slice with a small frond of dill from the remaining sprigs.

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