Turn potato salad into a potluck appetizer by serving it in small red potato shells.
Potato Salad Bites
- Prep Time 30 min
- Total 2 hr 20 min
- Servings 24
- Ingredients 10
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
-
Step1Heat 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.
-
Step2Cut 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.
-
Step3Cut 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.
Nutrition
30
Calories
1g
Total Fat
0g
Protein
5g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Appetizer
- Calories
- 30
- Calories from Fat
- 10
- Total Fat
- 1g
- 2%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 140mg
- 6%
- Potassium
- 150mg
- 4%
- Total Carbohydrate
- 5g
- 2%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 0g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 6%
- 6%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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