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Potato Salad Appetizer Cups Recipe


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     Potato Salad Appetizer Cups

Category   Appetizers
Sub Category   None
Preptime   1/2 hr

20 2 inch baby red potatoes, cut in half but not peeled
Large pan boiling water with 2 tablespoons salt added
1/2 cup mayonnaise
1 finely chopped medium dill pickle
3 tablespoons finely diced red onion
3 tablespoons finely diced raw red bell pepper
1 teaspoon each dijon mustard and prepared yellow mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
2 hard boiled eggs, peeled and chopped
For garnish, fresh herbs like chives, parsley, dill, or chervil

Boil cut potatoes for 10 minutes in salted water, until tender when pierced with a fork. Drain potatoes into a colander and rinse with cold water. Allow to cool enough to handle. Create cups by scooping out the center of each potato half with a 1 inch scoop or a small spoon, leaving a 1/4 inch potato shell with the skin on. If necessary cut a small slice off of the bottom of the cups so they will stay upright on a plate. Lightly sprinkle salt over the potato cups. Reserve the potato flesh that has been removed and chop into 1/4 inch dice.
Combine mayo, onion, bell pepper, pickle, mustards, and salt and pepper. Fold reserved potato and egg into mayo mixture. Adjust seasoning.
Fill the potato cups with potato salad mixture. Garnish with chopped fresh herb and/or paprika. Refigerate until ready to serve. Best if made at least 4 hrs ahead of serving.
Serving Suggestions
Great finger food for picnics

Originally Submitted

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