Potato Salad Bites
Recipe from
Betty Crocker
Turn potato salad into a potluck appetizer by serving it in small red potato shells.
Servings:
24 appetizers
Prep Time:
30 mins
Total Time:
2 hrs 20 mins
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Ingredients
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12 smallred potatoes (1 1/2 to 1 3/4 inches in diameter)see savings
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1 teaspoonsaltsee savings
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1hard-cooked egg, finely choppedsee savings
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1/4 cupchopped celerysee savings
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3 tablespoonsdill pickle relishsee savings
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2 tablespoonsmayonnaise or salad dressingsee savings
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1 teaspoonyellow mustardsee savings
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1/4 teaspoonpeppersee savings
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2 mediumgreen onions, thinly sliced (2 tablespoons)see savings
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3radishes, thinly sliced (1/4 cup), if desiredsee savings
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Directions
1.
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.
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.
Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Per serving: Calories 30 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 10mg; Sodium 140mg; Total Carbohydrate 5g (Dietary Fiber 0g, Sugars 0g); Protein 0g. Daily Values: Vitamin A 0%; Vitamin C 6%; Calcium 0%; Iron 2%. Exchanges: 0 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat. Carbohydrate Choices: 1/2.
Percent Daily Values are based on a 2,000 calorie diet
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