Potato Salad Bites

 

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

• 1 Heat 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 Cut 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 Cut 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.