Potato Salad Bites Recipe

Potato Salad Bites Recipe

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  • Cook Time


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  • 10

    10 small red potatoes

  • ¼

    ¼ cup chopped pimiento-stuffed olives

  • 2

    2 teaspoons minced fresh parsley

  • 1

    1 teaspoon finely chopped onion

  • ½

    ½ cup mayonnaise

  • 1-¾

    1-¾ teaspoons Dijon mustard

  • ⅛ teaspoon pepper

  • ¼

    ¼ teaspoon salt

  • Paprika

  • Parsley sprigs, optional


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.