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Potato Salad Bites Recipe

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(53)
  • 8 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Ingredients

10 small red potatoes
¼ cup chopped pimiento-stuffed olives
2 teaspoons minced fresh parsley
1 teaspoon finely chopped onion
½ cup mayonnaise
1-¾ teaspoons Dijon mustard
teaspoon pepper
¼ teaspoon salt
Paprika
Parsley sprigs, optional
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Nutrition Facts

Amount Per Serving

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Directions

Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 12-15 minutes or until tender. Drain and immediately place potatoes in ice water; drain and pat dry. Peel two potatoes; finely dice and place in a small bowl. Cut the remaining potatoes in half. With a melon baller, scoop out pulp, leaving a 3/8-in. shell; set shells aside. Dice pulp and add to the bowl. Stir in the olives, parsley and onion. Combine the mayonnaise, mustard and pepper; gently stir into potato mixture. Sprinkle potato shells with salt; stuff with potato salad. Sprinkle with paprika. Chill for at least 1 hour before serving. Garnish with parsley if desired. Yield: 16 appetizers.

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