Potato Salad Bites

Vegetarian
Gluten Free
Dairy Free
Health score
4%
Potato Salad Bites
140 min.
24
68kcal

Suggestions


Looking for a delightful and unique side dish that will impress your guests at your next gathering? Look no further than these scrumptious Potato Salad Bites! Perfectly crafted for those who follow a vegetarian, gluten-free, and dairy-free lifestyle, these bite-sized treats are not only delicious but also cater to a variety of dietary preferences.

Imagine tender, small red potatoes baked to perfection, their insides scooped out and transformed into a creamy, flavorful filling that combines the crunch of celery, the tang of dill pickle relish, and the zest of mustard. Each potato shell is a little vessel of joy, filled with a delightful mixture that is sure to tantalize your taste buds. Topped with fresh green onions and optional radish slices for an extra pop of color and flavor, these bites are as visually appealing as they are tasty.

With a preparation time of just 140 minutes and yielding 24 servings, these Potato Salad Bites are ideal for parties, picnics, or any occasion where you want to serve something special. At only 68 calories per bite, you can indulge without the guilt! So gather your ingredients, roll up your sleeves, and get ready to create a dish that will have everyone coming back for seconds. Your culinary adventure awaits!

Ingredients

  • 12 small potatoes - remove skin red ()
  • teaspoon salt 
  •  hardboiled eggs finely chopped
  • 0.3 cup celery chopped
  • tablespoons relish 
  • tablespoons salad dressing 
  • teaspoon mustard yellow
  • 0.3 teaspoon pepper 
  • tablespoons spring onion thinly sliced
  • 0.3 cup radishes thinly sliced

Equipment

  • bowl
  • frying pan
  • oven
  • melon baller

Directions

  1. Heat over to 400°F.
  2. Place potatoes in ungreased 15x10x1-inch pan.
  3. Bake 30 to 40 minutes or until tender. Cool 10 minutes or until cool enough to handle.
  4. Cut potatoes in half. With melon baller, scoop out insides of potatoes into medium bowl, leaving 1/4-inch lining of potato flesh around edges of shells.
  5. Sprinkle shells with 1/2 teaspoon of the salt. To potato flesh in bowl, add remaining 1/2 teaspoon salt and remaining ingredients except onions and radishes; mix well, breaking up potatoes.
  6. Cut very thin slice off bottom of each potato shell so potatoes will stand upright. Fill each potato shell with about 1 tablespoon filling mixture. Top with onions. Cover; refrigerate about 1 hour or until chilled.
  7. Garnish with radish slices.

Nutrition Facts

Calories68kcal
Protein11.04%
Fat7.77%
Carbs81.19%

Properties

Glycemic Index
6.67
Glycemic Load
0.02
Inflammation Score
-2
Nutrition Score
3.9660869564699%

Flavonoids

Pelargonidin
0.76mg
Apigenin
0.03mg
Luteolin
0.01mg
Kaempferol
0.02mg
Quercetin
0.61mg

Nutrients percent of daily need

Calories:67.92kcal
3.4%
Fat:0.61g
0.93%
Saturated Fat:0.13g
0.84%
Carbohydrates:14.25g
4.75%
Net Carbohydrates:12.71g
4.62%
Sugar:1.3g
1.44%
Cholesterol:7.77mg
2.59%
Sodium:150.51mg
6.54%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.94g
3.87%
Potassium:399.36mg
11.41%
Vitamin C:7.64mg
9.26%
Vitamin B6:0.15mg
7.51%
Manganese:0.13mg
6.38%
Fiber:1.54g
6.15%
Copper:0.12mg
5.89%
Phosphorus:57.3mg
5.73%
Vitamin B3:1mg
5%
Magnesium:19.8mg
4.95%
Vitamin B1:0.07mg
4.82%
Folate:17.25µg
4.31%
Vitamin K:4.52µg
4.31%
Iron:0.69mg
3.84%
Vitamin B5:0.27mg
2.72%
Vitamin B2:0.04mg
2.32%
Zinc:0.32mg
2.1%
Selenium:1.18µg
1.68%
Calcium:11.15mg
1.12%