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 needs.

Imagine tender, roasted red potatoes, hollowed out and filled with a creamy, flavorful mixture that includes crunchy celery, zesty dill pickle relish, and a hint of mustard. Each bite bursts with freshness, thanks to the addition of green onions and optional radish slices that add a pop of color and crunch. With only 68 calories per serving, these Potato Salad Bites are a guilt-free indulgence that everyone can enjoy.

Whether you're hosting a summer barbecue, a holiday party, or simply looking for a tasty snack, these Potato Salad Bites are sure to be a hit. They can be prepared ahead of time, allowing you to spend more time with your guests and less time in the kitchen. So, roll up your sleeves and get ready to impress with this delightful side dish that combines simplicity and flavor in every bite!

Ingredients

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

Equipment

  • bowl
  • frying pan
  • oven
  • melon baller

Directions

  1. Heat over to 400F.
  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%