Hey gang. This is an ORIGINAL. Sheila – AKA Sheshe – created this recipe for Potato Salad Bites, and it is a winner.
Sheshe made these little stuffed red potatoes for Stephanie’s wedding shower, and they were a hit. Yes, I had seen Baked Potato Bites recipes, but these little potatoes are stuffed with potato salad. How cool is that! You can serve them cold or at room temperature. That is a huge advantage in my book. You do not have to worry about heating the bites at the last minute before guest arrive. Plus – they are flavorful and delicious.
Sheshe shared her recipe with me so I could share it with you. Please note: Sheshe said, “You can adjust this recipe to your taste.” For the party, she doubled the recipe.
POTATO-SALAD BITES (stuffed potato salad)
Red (new) potatoes (about 24 potatoes)
Wash potatoes, dry and rub lightly with olive oil then spread onto a parchment lined baking pan. Bake at 375-400 degrees until soft but not mushy.
1/4-1/3 cup mayonnaise (lite is ok), (more or less to taste)
1/4 cup prepared mustard (more or less to taste)
1/4 cup chopped green onion
1/4 cup chopped celery
1/2 – 1 tsp each of salt and pepper
Determine the flat side of the potato by placing on a plate or cutting board until stable.
Slice 1/4-1/3 off the top of each potato.
Scoop out insides and leave firm sides for filling. sprinkle a little salt and pepper inside each potato. Place the scooped potato pulp into a bowl.
Chop and slightly mash the scooped potatoes.
Add remaining ingredients to scooped potatoes, mix well. You can add additional ingredients or amounts as you desire.
Fill potato shells slightly heaping.
Optional garnishes:
Can garnish with cooked chopped bacon, grated cheese, or Bacos (if you have a vegetarian).
Blessings to you and yours,
Sheshe, I am impressed with your recipe. Thank you for sharing.
Potato Salad Bites
By Published: November 4, 2013
- Yield: 24
A tasty appetizer of new potatoes stuffed with potato salad. Delicious!
Ingredients
- 24 small Red Potatoes Also called New Potatoes
- Olive Oil
- 1/4 - 1/3 cups Mayonnaise More or less to taste, Lite is okay
- 1/4 cup Prepared Mustard More or less to taste
- 1/4 cup Celery Finely chopped
- 1/4 cup Green Onion Finely chopped- other nuts may be used
- 1/2 teaspoons Salt More or less to taste
- 1/2 teaspoon Pepper More or less to taste
Instructions
- Line baking sheet with parchment paper.
- Preheat oven to 400F degrees.
- Wash and dry potatoes. Rub potatoes with olive oil and place on parchment lined baking sheet.
- Bake in the preheated oven for 30 to 40 minutes. Potatoes should be soft but not mushy. Let cool until potatoes can be handled.
- Determine the flat side of each potato by placing each potato on a plate or cutting board until stable. The flat side will be the bottom of each bite.
- Slice 1/4 - 1/3 off the top of each potato.
- Scoop out the pulp of each potato leaving a thin shell. A melon baller is handy for scooping out the pulp.
- Sprinkle the insides of each shell with salt and pepper.
- Combine mayonnaise, mustard, celery, and green onions.
- Mash potatoes and add mayonnaise mixture to the potatoes to make the potato salad. Add salt and pepper if needed.
- Fill potato shells with potato salad. Filling should be mounded in the shells.
- Garnishes: Crumbled bacon, grated cheese, or Bacos (For vegetarians.)
- Potato bites can be made ahead and refrigerated until ready to serve.