Potato Salad Bites
Turn your favorite picnic side dish into a party-perfect appetizer with these irresistible Potato Salad Bites! Featuring tender baby potatoes as edible bowls, each bite is filled with a creamy, tangy potato salad mixture made from mayonnaise, sour cream, yellow mustard, and a medley of fresh ingredients like dill pickles, green onions, and aromatic dill. Add a touch of smoky bacon for an optional flavor boost and garnish with a sprinkle of paprika for an elegant finish. These easy-to-make, bite-sized delights are perfect for potlucks, holiday gatherings, or casual snacking, offering all the classic flavors of potato salad in one convenient, handheld package. Ready in just 35 minutes, they’re as quick as they are impressive!
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Recipe Information
Ingredients
- 20 pieces baby potatoes
- 0.5 cups mayonnaise
- 0.25 cups sour cream
- 1 tablespoons yellow mustard
- 2 tablespoons dill pickles, finely chopped
- 1 tablespoons fresh dill, finely chopped
- 2 stalks green onions, thinly sliced
- 0.5 teaspoons paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 slices bacon, cooked and crumbled (optional)
Instructions
Wash the baby potatoes thoroughly and place them in a medium saucepan.
Fill the saucepan with water, ensuring the potatoes are fully submerged, and bring to a boil over medium-high heat.
Cook the potatoes for 12-15 minutes, or until they are fork-tender. Do not overcook, as they need to hold their shape.
Drain the potatoes and allow them to cool completely. You can speed up the cooling process by placing them in the refrigerator for 15-20 minutes.
Once cooled, cut each potato in half. Using a melon baller or small spoon, gently scoop out a small portion from the center of each potato half to create a cavity. Be careful not to scoop too deep and break the potato.
In a mixing bowl, combine mayonnaise, sour cream, yellow mustard, chopped dill pickles, fresh dill, green onions, paprika, salt, and black pepper. Stir until well mixed.
If using bacon, fold the crumbled bacon into the mixture for added flavor.
Spoon the potato salad mixture into the cavities of each potato half, mounding slightly on top.
Sprinkle a pinch of paprika or additional chopped dill on top of each filled potato for garnish.
Serve immediately or refrigerate for up to 4 hours before serving. Enjoy these delicious bite-sized treats!
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 6841 mg | 297% | |
| Total Carbohydrate | 203.2 g | 74% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 17.4 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 4408 mg | 94% | |
*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.
