Thursday, April 7, 2011

Salad-Stuffed Potatoes

When I conceived this idea, I envisioned using teeny baby new potatoes that would be single bites. But when I went to the store to buy potatoes, all they had were regular potatoes. Bummer. So I ended up with single-serving stuffed potatoes instead.

At this size, these would be great for a buffet or picnic or as a way to serve potato salad in a more elegant way than the usual giant bowl. It would also be great for portion control.

If you want to make one-bite potatoes, the concept is the same. Just buy smaller potatoes. and chop everything a little smaller so it fits the scale of the tiny potatoes.

And, obviously, you'll need less of everything else per potato.

Salad-Stuffed Potatoes

6 medium red potatoes, cooked and cooled
4 hard boiled eggs, peeled and chopped
2 tablespoons sweet pickle relish
2 teaspoons yellow mustard
1 teaspoon horseradish
1/4 - 1/2 cup mayonnaise
salt and pepper, to taste
paprika, for garnish

Slice the potatoes in half horizontally and use a melon baller or spoon to scoop out the inside of the potato, leaving about 1/2 inch all around to make a shell that can be filled. Try to leave relatively large chunks of potato as you remove them.

Put those scooped-out potato pieces in a bowl. Add the eggs, relish, mustard, horseradish, and half of the mustard. Add salt and pepper, to taste. Add more mayonnaise, if you need it - you want the mixture to hold together, but not be loose.

Using a disher (easier) or a spoon (messier), pile the potato salad into the scooped out potatoes. Garnish with a sprinkle of paprika.


Jen said...

mini stuffed potatoes would've been awesome!

These look pretty good though.

mia xara said...

Very nice idea and quick to make too!Thanks for sharing!

CJ said...

What a great idea! Love the horseradish in the recipe. Adds a very nice zing.

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