Mini Potato Salad Bites
Mini Potato Salad Bites are the kind of appetizer that disappears as soon as they hit the table.
Ingredients
- 12 baby red potatoes uniformly sized
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 2 tablespoons dill pickles chopped
- 1 teaspoon dill pickle juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 hardboiled eggs peeled
- For garnish: paprika and chopped parsley
Instructions
- Boil potato halves until cooked through, about 15-20 minutes depending on the size of the potatoes. Let cool completely. Set 2 potatoes aside, and slice the rest in half.
- Scoop out the inside of the potato halves, leaving a thin shell. Be careful not to remove too much. Put the potato you scoop out into a bowl. Chop the remaining 2 potatoes and add it to the bowl.
- Add the mayonnaise, mustard, pickles, pickle juice, salt, and pepper to the bowl. Stir to combine. Once fully mixed, chop the eggs and add them to the bowl. Fold the eggs in, being careful not to mash them. Taste the mixture and adjust the seasoning to your liking.
- Scoop the filling evenly into the potato halves.
- Garnish with paprika and parsley
Nutrition
Calories: 214kcalCarbohydrates: 41gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 38mgSodium: 166mgPotassium: 1180mgFiber: 4gSugar: 3gVitamin A: 77IUVitamin C: 22mgCalcium: 33mgIron: 2mg
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