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.
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.
Great finger food for picnics
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