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    Potato Salad Bites Recipe

    Potato Salad Bites Recipe

    Photo by kim v.

    • Prep Time


    • Cook Time


    • Servings



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    • 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


    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.


    More recipes by kim v.