Potato Salad Bites

These Potato Salad Bites combine my favorite baked potato skins with my beloved potato salad recipe. They are perfect for your picnics or parties. 

Potato salad is one of my favorite things to make for a picnic because it goes so great with fried chicken and/or sandwiches but then you need utensils and plates or bowls to serve it which unnecessarily complicates a simple picnic. 

When the leader of our Baking Blogger group announced the theme of this month’s challenge, bite-size baking, I put my thinking cap on to solve that problem. Not that we've been enjoying many picnics since it's still pretty chilly but I do like to plan ahead. 

So here you go, finally, potato salad that’s finger food! I hope you enjoy them as much as we did. I put some in a single layer in a plastic container to bring them to my Mom and I hope you'll be as pleased as I was to know that they arrived in perfect form. 

Potato Salad Bites

I used baby red potatoes but you can use whichever small potatoes are available to you. As you can see, mine fit in my deviled egg plate so that gives you an idea of their size. 

Ingredients

For the potato salad:

1 lb 7 oz or 652g small red potatoes (about 10-11)

1 tablespoon olive oil

Fine sea salt

Freshly ground black pepper

2 eggs, hardboiled

1/4 small Spanish onion 

1/4 cup or 60ml mayonnaise

1/4 cup or 60ml sour cream

2 teaspoons whole grain mustard

For garnish: 

green onion tops

sprinkle of paprika or cayenne

Method

Preheat your oven to 375°F or 190°C. Place the potatoes in a small baking pan and drizzle them with olive oil. Shake them around to coat them with the oil. 

Bake for about 30 minutes or until they are cooked through. I stabbed mine with a pointy knife all the way to the middle to check.

Remove the potatoes from oven, and cool 15 minutes on a wire rack. Don’t turn the oven off but do lower the temperature to 350°F or 180°C.

Meanwhile, finely grate the onion into a mixing bowl. I used a microplane so the onion is super fine. If you don't mind little onion bits in your salad, feel free to use a grater with larger holes. Cut the two hard-boiled eggs into slices into the bowl.

Use the tines of a dinner fork to mash them into smaller bits.

Add in the mayonnaise, sour cream and mustard, as well as a couple of generous grinds of black pepper. Mix well. Set aside.

As soon as the potatoes are cool enough to handle (Despite photos to the contrary, I held mine in a clean towel.) cut each potato in half crosswise. Carefully scoop out the insides of the potatoes, leaving a skin shell about 1/4 in or 1/2 cm thick. Try to keep the scooped potato pieces as large as possible so they don’t turn into mashed potato when we make the potato salad with them. 

Place the shells, cut side up, on a baking sheet.  Sprinkle them with salt and freshly ground black pepper.   

Bake in your still hot oven until dry, about 10 more minutes. Cool completely, about 30 minutes.

When the potato innards are cool, add them to your mixing bowl and fold to combine. Again, trying not to mash the potato pieces completely but you can break up any really large pieces. Taste for salt and add more if needed, plus a couple of generous grinds of black pepper.  Depending on the saltiness of your mayo and whole grain mustard, you might not need much, if any, salt. 

Spoon or scoop the mixture generously into each potato shell. 

Top with some chopped green onion and a sprinkle of cayenne or paprika for color. I use cayenne because we like spicy but my mom and grandmothers always sprinkled a little paprika on a bowl of potato salad so either is good. Chill the potato salad bites until you are ready to serve them.  

Enjoy! 

It's Baking Blogger Monday and we are sharing bite-sized food, which is super fun! Many thanks to our organizer and host, Sue of Palatable Pastime. Check out the link list below. 

• Baked Tater Tots from Magical Ingredients
• Breakfast Toast Cups from Making Miracles
• Chocolate Bouchons from Karen's Kitchen Stories
• Eggless Pineapple Cupcakes from Sneha's Recipe
• Hertzoggies (South African Jam and Coconut Tartlets) from Tara's Multicultural Table
• Honey-Kissed Savory Shortbread Crackers from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Muffin Pizzas from A Day in the Life on the Farm
• Pizza Bombs from Palatable Pastime
• Potato Salad Bites from Food Lust People Love
• Prickly Pear Tartlets from Culinary Adventures with Camilla

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post recipes to fit that theme one the second Monday of each month. If you are a food blogger interested in joining in, inquire at our Baking Bloggers Facebook group. We'd be honored if you would join us in our baking adventures.

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