1 hr 45 mins
1 hr 15 mins
I am on vacation at my parent's place in the States and I am raiding my mother's recipe book collection. This is one of the ones I wanted to put on here so that I can access it when I am back in the UK. These look interesting for parties and picnics. A bit like a deviled egg but with potatoes, I think. I found them in Taste of Home's 'Church Supper' recipe cards. This was submitted by Stephanie Sheridan from Plainfield, Vermont. Cooking time includes chill time.
My Private Note
Units: US | Metric
- 1Place the potatoes in a large saucepan and cover with water. Bring to a boil.
- 2Reduce heat; cover and cook for 12 to 15 minutes or until tender.
- 3Drain and immediately place potatoes in ice water, drain and pat dry.
- 4Peel two potatoes and then finely dice and place in a small bowl.
- 5Cut the remaining potatoes in half.
- 6With a melon baller, scoop out pulp,leaving a 3/8 inch shell. Set shells aside.
- 7Diced pulp and add to the bowl.
- 8Stir in the olives, parsley and onion.
- 9Combine the mayonnaise, mustard and pepper, gently stir into potato mixture.
- 10Sprinkle potato shells with salt.
- 11Stuff shells with potato salad.
- 12Sprinkle with paprika.
- 13Chill for at least 1 hour before serving.
- 14Garnish with extra parsley if desired.
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Nutritional Facts for Potato Salad Bites
Serving Size: 1 (106 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 110.6
- Calories from Fat 22
- Total Fat 2.5 g
- Saturated Fat 0.3 g
- Cholesterol 1.9 mg
- Sodium 95.9 mg
- Total Carbohydrate 20.3 g
- Dietary Fiber 2.3 g
- Sugars 1.3 g
- Protein 2.2 g
The following items or measurements are not included:
pimento stuffed olives