Potato Salad Bites
If you love everything about a traditional-style potato salad, then get ready to enjoy this modern twist recipe for Potato Salad Bites. Potato salad is stuffed inside a small, hollowed-out, red potato for a bite-size, potluck recipe that's sure to please. This recipe makes it so much easier to enjoy potato salad at a party or potluck, because it's less messy, easy to handle, and perfectly portioned. There's the added bonus of how cute this recipe turns out. It's a great focal point on the table for any special occasion like an Easter brunch, baby shower, or Mother's day luncheon.
Notes
For an equally unique spin on eggs, try this party pleasing recipe for Addictive Deviled Egg Spread.
Makes24 bites
Preparation Time20 min
Chilling Time12 min
Ingredients
- 12 small red potatoes, about 2-inch size
- 6 eggs
- 1/2 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt, divided
- 2 green onions, finely minced (about 2 tablespoons)
- 2 tablespoons finely minced celery
- 2 tablespoons finely minced parsley
- 1/4 teaspoon paprika, plus more for garnish
Instructions
-
In a 5.2 quart stockpot, place the potatoes and cover with water. Bring to a boil, lower the heat and cook at a low boil for 17 -20 minutes, until potatoes are tender but not mushy when pierced with the tip of a paring knife. Drain.
-
In another pot, place the eggs, cover with water and bring to a boil. Lower the heat and simmer for 12 minutes. Drain, chill in ice water, and peel.
-
In a large bowl, combine mayonnaise, mustard and vinegar and stir until smooth, then add half of the salt, the onion, celery, parsley and paprika, stirring to combine.
-
Chop the eggs finely and add to the bowl with the dressing.
-
Cut each potato in half at the equator and use a spoon or melon baller to scoop out the center, leaving a thin but sturdy shell. Chop the scooped out potato into small cubes and add to the bowl. Set the potato cups on a serving dish and sprinkle lightly with salt.
-
Mix the potatoes and eggs with the dressing until all the ingredients are mixed and then spoon into the shells. Garnish with a sprinkle of paprika, a bit of parsley and very finely chopped green onion. If not serving immediately, cover with plastic wrap and refrigerate until serving time.