Potato Salad Bites
Recipe from Betty Crocker

Turn potato salad into a potluck appetizer by serving it in small red potato shells.



by 5  people


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Servings: 24
Prep Time: 30 mins
Total Time: 2 hrs 20 mins
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Ingredients
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    12   
    small red potatoes (1-1/2 to 1-3/4 inches in diameter)
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    1   teaspoon 
    salt
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    1   
    hard-cooked egg, finely chopped
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    1/4  cup 
    chopped celery
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    3   tablespoons 
    dill pickle relish
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    2   tablespoons 
    mayonnaise or salad dressing
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    1   teaspoon 
    yellow mustard
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    1/4  teaspoon 
    pepper
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    2   
    medium green onions, thinly sliced (2 tablespoons)
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    3   
    radishes, thinly sliced (1/4 cup), if desired

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:

1.
High Altitude (3500-6500 ft): No change.
Nutrition information
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
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