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Potato Salad Bites
Potato Salad Bites
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Prep Time:
30 minutes
Total Time:
2 hours 20 minutes
Elevate traditional potato salad by presenting it in mini red potato cups for a unique potluck appetizer.
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
Instructions:
  • Preheat your oven to 400°F. Arrange the potatoes in an ungreased 15x10x1-inch pan. Bake for 30 to 40 minutes until tender. Let them cool for 10 minutes before handling.
  • Halve the potatoes and use a melon baller to scoop out the insides into a medium bowl, leaving a 1/4-inch lining of potato flesh around the edges of the shells. Sprinkle the shells with 1/2 teaspoon of salt. To the potato flesh in the bowl, add the remaining 1/2 teaspoon of salt and the rest of the ingredients excluding the onions and radishes. Mix everything well, breaking up the potatoes.
  • Trim a thin slice off the bottom of each potato shell to create a stable base. Fill each shell with approximately 1 tablespoon of the filling mixture and top with onions. Refrigerate for about 1 hour until chilled. Serve garnished with radish slices.

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