I’m a little bit weird when it comes to food preferences.
You already know I have to trick myself into eating vegetables.
I also don’t eat cold cheese, only melted. To me, there’s just a really big difference.
I have this thing against mayo, dressings, sour cream, and things of that sort. It’s not just a preference. I may even become physically ill if I consume them. Which I guess explains why I’m not a big salad person.
When I was a teenager, I was storm-stayed with these people I hardly knew at a girl’s house that I took lifeguarding courses with. The weather was so bad that I had to spend the night, and I was only half an hour from home.
For lunch the next day, her mother made us all sandwiches with ham, lettuce and mayo. The lettuce I wouldn’t normally eat on a sandwich, but I could handle it. The mayo? I was almost sick right at the table. I didn’t want to appear rude and tell her I couldn’t eat it, so I choked it down, but it was extremely difficult.
Maybe there are people who love mayo.
Anyway, I love potato salad! I don’t get it. I know that it’s mayo. I don’t even usually eat hardboiled eggs. For some reason, it just doesn’t bother me at all. I add quite a bit of salt to counteract the tanginess of the mayo, but I usually mix at first as normal people would eat it, and then douse mine with salt before consuming.
These potato salad bites are so perfect for summer entertaining. They are easy, and you can make them ahead and stick them in the fridge for later. You can also use your favourite potato salad recipe, and just stuff it as I did in these. I think these would be great with bacon, or cheese, or a number of other things I’ve seen people stuffing in potato salad, but I was lazy, so I kept it simple.
You could easily make these a few hours ahead and keep in the refrigerator, in a container or covered with plastic wrap.
Potato Salad Bites
written by Ashley Fehr
Ingredients
- 8 medium red potatoes halved
- 7 hardboiled eggs cooled, peeled and chopped
- 1/2 cup mayonnaise
- 1/4 tsp onion powder
- 1/2 tsp parsley
- 1/4 tsp paprika plus some for sprinkling on top
- 1/2 tsp salt
- 1 tsp white vinegar
- green onion for garnish
Instructions
- Boil potato halves until cooked through, about 10-20 minutes depending on the size and thickness of your potatoes. Cool
- Scoop out the inside of your potatoes, leaving a thin shell. Try not to mash the potato too much (unless you like your potato salad with mashed potatoes). Chop potato removed from the center.
- *NOTE: I only hollowed and filled about half of my potatoes, and the rest I chopped entirely. It gives it a little more texture and I like the red skin in the salad. You can do as many as you like, but you will want to leave at least 3-4 halves to chop completely.
- Combine chopped potatoes, eggs, and remaining ingredients through vinegar. Stir well. Adjust seasonings as desired.
- Spoon into hollowed potato halves. Garnish with paprika and chopped green onions.
Nutrition Information
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cathy says
These sound great, I’ve Pinned them…one question, why so many eggs? even when I make potato salad I only use 2. I would think these would be better the next day or later the day you make the just for the flavors to “marry” Plan on making these for my week-end even…thanks for the recipe
Ashley says
I think you can use as many eggs as you like Cathy! I guess my potato salad is about 1/4-1/3 eggs, but that’s how we like it. Feel free to use less! And I think it would be great the next day 🙂
Candice says
Can I make these the night before?
Ashley says
I haven’t tried it yet, but I think it would be fine! Let me know how it works if you try it 🙂
Candice says
I’m going to try it now:) need it completed for 10am and don’t think two babes will allow me time to complete in morning! Will let you know how it goes:)
Ashley says
Thanks — I’d love to hear how it works!
Alex says
You probably don’t like mayo because all the ones you can buy are sweet (and pretty disgusting imo. I never eat those) Real mayonnaise isn’t sweet at all 🙂
Ashley says
I’ve never made mayo — maybe I’ll have to try it next time!
Alex says
Well, it’s pretty easy.
Whisk 1 egg, 1 big tablespoonful of mustard, salt, white pepper, then, while whisking, pour a trickle of sunflower oil until it becomes thick.
Then you can stop with the oil, and continue whisking it. When it’s thick enough, re-add some oil, and re-whisk until the oil texture has disappeared.
If it’s too sweet, add mustard/pepper, and enjoy some French mayonnaise!
Sarah @ Devour says
These are adorable! I was never a potato salad lover growing up because I hated mayo and onions. These days I love mayo, but onions (other than chives) are still a no-go. However I could eat about a dozen of these easily! Thanks for sharing.
Ashley says
Thanks Sarah! I prefer chives or green onions in my potato salad too 🙂
Mallory @ Chocolate with Grace says
I love these. Such a cute way to serve potato salad. Pinned.
Ashley says
Thanks Mallory!
Leona says
Mmmmmm!!!!!!this is a must try….
Ashley says
They are pretty simple! And pretty convenient 🙂
Librarian Lavender says
This looks really great, what a fun recipe!
Ashley says
Thanks!