Potato Salad Bites

Turn potato salad into a potluck appetizer by serving it in small red potato shells. MORE + LESS -

small red potatoes (1 1/2 to 1 3/4 inches in diameter)

teaspoon salt

hard-cooked egg, finely chopped

1/4

cup chopped celery

tablespoons dill pickle relish

tablespoons mayonnaise or salad dressing

teaspoon yellow mustard

1/4

teaspoon pepper

medium green onions, thinly sliced (2 tablespoons)

radishes, thinly sliced (1/4 cup), if desired

Hide Images

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.

You can also serve these potato bites immediately while they’re still warm. They're delicious either way.
Purchasing already-cooked eggs is a real time-saver. They're usually found in the deli department of the grocery store.
A small teaspoon can be used to scoop out the potatoes if a melon baller is not available. A small cookie scoop works well for filling the potato shells.