Prep 30 mins
Cook 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.
- 10 baby red potatoes
- 1⁄4 cup pimento stuffed olive, chopped
- 2 teaspoons fresh parsley, minced
- 1 teaspoon onion, finely chopped
- 1⁄2 cup mayonnaise
- 1⁄4 teaspoon Dijon mustard
- 1⁄8 teaspoon pepper
- 1⁄4 teaspoon salt
- paprika, to serve
- Place the potatoes in a large saucepan and cover with water. Bring to a boil.
- Reduce heat; cover and cook for 12 to 15 minutes or until tender.
- Drain and immediately place potatoes in ice water, drain and pat dry.
- Peel two potatoes and then 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 inch shell. Set shells aside.
- Diced 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 shells with potato salad.
- Sprinkle with paprika.
- Chill for at least 1 hour before serving.
- Garnish with extra parsley if desired.
Made for Holiday Tag. These are tasty lil morsels.We are BIG potato salad lovers so it was hard to go wrong with this tag.I added some finely chopped hard-boiled eggs to the mix but omitted the olives...I would have loved it but not my guys.I think this would make a nice addition to a potluck or buffet table.