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Potato: Potato Salad Bites




Source of Recipe


From Taste of Home's Summer Appetizers Cook booklet


List of Ingredients




10 small red potatoes
1/4 cup chopped pimiento-stuffed olives
2 teaspoons minced fresh parsley
1 teaspoon finely chopped onion
1/2 cup mayonnaise
1-3/4 teaspoons Dijon mustard
1/8 teaspoon pepper
1/4 teaspoon salt
Paprika
Parsley sprigs, optional


Recipe



Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 12-15 minutes or until tender. Drain and immediately place potatoes in ice water; drain and pat dry. Peel two potatoes; 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-in. shell; set shells aside. Dice 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 with potato salad. Sprinkle with paprika. Chill for at least 1 hour before serving. Garnish with parsley if desired.
Yield: 16 appetizers