POTATO SALAD BITES
Potato rounds are piled with a creamy dressing and plenty of crunch in these potato salad bites that are easy to assemble once all the chopping is done!
Provided by LauraF
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 55m
Yield 60
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with silicone baking mats.
- Divide potato slices between the baking sheets. Drizzle olive oil over slices and season with salt and pepper.
- Roast in the preheated oven until slightly softened, about 10 minutes. Rotate and switch baking sheets on the oven racks. Continue roasting until tender, about 10 minutes more. Let cool completely.
- Whisk mayonnaise, sour cream, Dijon mustard, apple cider vinegar, balsamic vinegar, paprika, salt, and pepper together in a bowl to make dressing.
- Mix celery, radishes, and cornichons together in a bowl. Chop leaves from 1 sprig of dill and mix into the bowl.
- Spoon 1/2 teaspoon of the dressing over cooled potato slices. Top with 1 teaspoon of the celery mixture. Sprinkle green onions on top. Garnish each slice with a small frond of dill from the remaining 2 sprigs.
Nutrition Facts : Calories 41.4 calories, Carbohydrate 4.1 g, Cholesterol 1.5 mg, Fat 2.6 g, Fiber 0.6 g, Protein 0.6 g, SaturatedFat 0.6 g, Sodium 65 mg, Sugar 0.3 g
POTATO SALAD BITES
-Stephanie Sheridan, Plainfield, Vermont
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 16 appetizers.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 151 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 270mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
POTATO SALAD BITES
Turn potato salad into a potluck appetizer by serving it in small red potato shells.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 2h20m
Yield 24
Number Of Ingredients 10
Steps:
- Heat over to 400°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.
- 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.
- 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.
Nutrition Facts : Calories 30, Carbohydrate 5 g, Cholesterol 10 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 140 mg, Sugar 0 g, TransFat 0 g
POTATO SALAD
Quick and easy potato salad recipe with a lot of old-fashioned potato salad flavor. This will become a go-to summer side dish recipe. Better if made the day before.
Provided by MRANDAL
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 6h30m
Yield 20
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to empty pot to dry while you mix the dressing. Sprinkle with salt.
- Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, 1 teaspoon salt, and pepper together in a large bowl. Fold potatoes into the mayonnaise mixture. Allow to chill at least six hours, or overnight, before serving.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 20.4 g, Cholesterol 53.5 mg, Fat 27.6 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 4.3 g, Sodium 538.1 mg, Sugar 2 g
CLASSIC POTATO SALAD
Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe
Provided by Matt Tebbutt
Categories Afternoon tea, Buffet, Dinner, Side dish
Time 40m
Yield Serves 6 with leftovers
Number Of Ingredients 8
Steps:
- Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
- Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.
Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
HONEY MUSTARD-POTATO SALAD BITES
Love potato salad and want to turn it into a fun and flavorful bite-size appetizer? These potato bites have all the flavor of creamy, delicious potato salad, with a hint of honey sweetness and Dijon kick, in each little mouthful. What a fun summer hors d'oeuvres to share at your next summer party or outdoor barbecue!
Provided by My Food and Family
Categories Home
Time 2h2m
Yield 8 servings, 2 stuffed potato shells each
Number Of Ingredients 10
Steps:
- Cook potatoes in boiling water in saucepan 12 min. or just until tender; drain. Place potatoes in bowl of ice water; cool completely.
- Drain potatoes well, then pat dry. Cut potatoes in half. Scoop out centers, leaving 1/8-inch-thick shells. Chop removed potato pulp; spoon into medium bowl. Add mayo, dressing, lemon juice, mustard and pepper; mix well. Add eggs, shallots and 2 tsp. chives; mix lightly.
- Refrigerate potato shells and potato salad 1 hour.
- Spoon potato salad into potato shells; sprinkle with paprika and remaining chives.
Nutrition Facts : Calories 80, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 25 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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POTATO SALAD BITES - PERFECT FOR A PARTY! - THE RECIPE …
From thereciperebel.com
Reviews 17Category Side DishCuisine AmericanTotal Time 30 mins
- Boil potato halves until cooked through, about 10-20 minutes depending on the size and thickness of your potatoes. Cool
- Scoop out the inside of your potatoes, leaving a thin shell. Try not to mash the potato too much (unless you like your potato salad with mashed potatoes). Chop potato removed from the center.
- *NOTE: I only hollowed and filled about half of my potatoes, and the rest I chopped entirely. It gives it a little more texture and I like the red skin in the salad. You can do as many as you like, but you will want to leave at least 3-4 halves to chop completely.
- Combine chopped potatoes, eggs, and remaining ingredients through vinegar. Stir well. Adjust seasonings as desired.
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#time-to-make #preparation #for-large-groups #number-of-servings #4-hours-or-less
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