Potato Salad Bites
Recipe from Betty Crocker
Turn potato salad into a potluck appetizer by serving it in small red potato shells.
Prep Time: 30 mins
Total Time: 2 hrs 20 mins
see savings12small red potatoes (1-1/2 to 1-3/4 inches in diameter)
see savings1 teaspoonsalt
see savings1hard-cooked egg, finely chopped
see savings1/4 cupchopped celery
see savings3 tablespoonsdill pickle relish
see savings2 tablespoonsmayonnaise or salad dressing
see savings1 teaspoonyellow mustard
see savings1/4 teaspoonpepper
see savings2medium green onions, thinly sliced (2 tablespoons)
see savings3radishes, thinly sliced (1/4 cup), if desired
Heat over to 400 degrees 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.
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.
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.
High Altitude (3500-6500 ft): No change.
Per Serving: cal. (kcal) 30, Fat, total (g) 1, chol. (mg) 10, carb. (g) 5, vit. C (mg) 4, sodium (mg) 140, iron (mg) 0, Other Carb () 1, Percent Daily Values are based on a 2,000 calorie diet