Craze E Potato Salad Boats Kid Friendly
Turn mealtime into fun-time with these delightful Craze E Potato Salad Boats, a kid-friendly twist on traditional potato salad that’s as fun to eat as it is to make! Perfectly baked russet potatoes are transformed into edible boats and filled with a creamy, tangy potato salad mixture made from a blend of mayonnaise, Greek yogurt, and mustard. Sweet pickle relish, diced veggies, shredded cheddar cheese, and chopped hard-boiled eggs add bursts of flavor and texture, making this a balanced, veggie-packed treat. Garnished with optional fresh chives for a pop of color, these potato salad boats are a creative way to appeal to little ones while keeping things nutritious. Ready in just over an hour, they’re a perfect option for family dinners, picnics, or any gathering where fun, kid-approved recipes are a hit!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 pieces medium-sized russet potatoes
- 1/3 cup mayonnaise
- 1/3 cup Greek yogurt (plain, unsweetened)
- 2 tablespoons yellow mustard
- 1 tablespoon lemon juice
- 2 tablespoons sweet pickle relish
- 1 piece small celery stalk
- 4 pieces baby carrots
- 2 pieces hard-boiled eggs
- 1/4 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chives (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean and pat them dry. Pierce each potato a few times with a fork, then place them on a baking sheet.
Bake the potatoes for 40 minutes or until they are tender and can be easily pierced with a knife. Let them cool completely before handling.
While the potatoes are baking, prepare the other ingredients. Dice the celery and baby carrots finely. Peel and chop the hard-boiled eggs into small pieces.
In a mixing bowl, combine mayonnaise, Greek yogurt, mustard, lemon juice, sweet pickle relish, salt, and black pepper. Stir well to form a creamy dressing.
Once the potatoes are cool, cut each one lengthwise into halves. Carefully scoop out the centers, leaving about a 1/4-inch shell to form the ‘boat.’ Place the scooped potato filling into a separate bowl.
Mash the scooped potato filling with a fork. Add the diced celery, carrots, chopped eggs, shredded cheddar cheese, and the dressing. Mix well to combine.
Spoon the potato salad mixture back into the hollowed-out potato boats, packing it gently.
If desired, garnish the tops with chopped chives for a pop of color.
Serve immediately, or chill in the refrigerator for 30 minutes for a refreshing cold salad. Enjoy!
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 637 mg | 28% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 4.5 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 111 mg | 9% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1082 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
