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Potato Salad Bites

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Betty Crocker Kitchens
Updated Dec 18, 2009
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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
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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

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

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
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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