Potato Salad Hor d'oeuvres
Source of Recipe
BETTY WEBB
10 small potatoes, washed
1 tbsp chopped onion
1/4 cup chopped pimento-stuffed green olives
1/2 cup mayonnaise
1-3/4 tsp Dijon mustard
Salt and Pepper to taste
Boil unpeeled potatoes in salted water for 25 minutes or until tender, drain. When cooled, cut 8 of the potatoes in half.
Using a melon baller, scoop out the insides, leaving skin shell about 1/8" thick.
Peel remain two potatoes, cut into 1/4" pieces and combine with the scooped out potato and rest of ingredients.
Sprinkle potato shells with salt and fill with potato salad mixture.
Serve.
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