Potato Salad Bites

Prep Time 15 minutes
Total Time 30 minutes
Servings 12 halves

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Traditional potato salad gets a makeover with these delicious Potato Salad Bites! Simply made by stuffing homemade potato salad inside cooked potato halves, this classic side dish is made a little extra special and turned into a portable appetizer, so it’s perfect for entertaining!

a large plate filled with potato salad bites garnished with green onions.

I’m a little bit weird when it comes to food preferences.

You already know I have to trick myself into eating vegetables.

I’ve never liked mayo, salad dressing, sour cream, or anything along those lines.

But I’ve always LOVED potato salad. I don’t get it. My brain knows it’s got mayo, but my tastebuds are so happy.

I usually don’t even eat hard-boiled eggs. But for some reason, when it’s all together in potato salad, it just doesn’t bother me at all.

These potato salad bites are so perfect for summer entertaining.

They’re one of my favorite finger foods, actually!

They’re easy to make, and they’re also great for making the day before your event.

You can use any potato salad recipe to stuff the potatoes, but this is a really easy recipe to follow if this is your first time making potato salad.

I think these would be great with bacon, cheese, or a number of other things I’ve seen in other recipes.

I’ve kept it pretty simple here as a basic recipe you can get creative with!

If you love the taste of these potato salad bites, you need to try my Easy Instant Pot Potato Salad, my German Potato Salad, and this Southwest Potato Salad too!

Ingredients Needed:

potato salad bite ingredients in glass bowls on grey surface.
  • Potatoes: I used small red potatoes for these potato bites, but you can use any kind of potato.
  • Eggs: we’ll use hard-boiled eggs for the potato salad filling – you can buy boiled eggs to make this recipe even easier and quicker if you need to!
  • Mayonnaise: this is the base of the sauce in the potato salad. You can use your favorite brand of mayonnaise for this recipe, or make your own! Whole-fat mayo will have a creamier taste, but you could try lower-fat mayo too.
  • White Vinegar: adds a delicious tang to the potato salad.
  • Seasoning: use a mixture of kosher salt, dried parsley, onion powder, paprika, and freshly ground black pepper for a spiced savory flavor.
  • Garnish: we’ll top the bites with some sliced green onion for extra flavor.
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How to Make Potato Salad Bites

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

  1. Cook potatoes: Boil potato halves until cooked through then set aside to cool.
  2. Scoop out potato: Scoop out the inside of 12 of the potato halves.
  3. Make potato salad filling: Chop leftover potato halves, putting them in a large bowl. Add mayonnaise, eggs, vinegar, salt, parsley, onion powder, paprika, black pepper, and green onion. Stir to combine, then spoon into hollow potato halves.
  4. Garnish: Garnish with green onions for serving as desired.

Potato Salad Bites FAQs

How do I store Potato Salad Bites?

Store potato salad bites in a single layer in an airtight container in the refrigerator for up to 2 days. Allow them to cool to room temperature before putting them in the fridge. You can serve them after being chilled for up to 24 hours or serve them warm, immediately after making them.

Can I freeze potato salad bites?

I wouldn’t recommend trying to freeze potato salad, as it doesn’t defrost well. It’s best to make it fresh, or to make it up to 1 day before serving it.

overhead view of large white plate filled with potato salad bites.

Tips and Notes

  • Wash potatoes. You’ll need to wash potatoes but there’s no need to peel them. The potato skin actually contains a lot of nutrients that are great to eat!
  • Melon baller. Use a melon baller or small cookie scoop to portion the potato salad mix into the potato skins if you have one.

Potato Salad Bites Variations

  • Slices. You can slice your potatoes into 1-inch thick slices instead of using potato halves if you prefer. You can do this if your potatoes will be too big even after halving them.
  • Mix up the seasoning. You can use your favorite herbs and spices in these potato salad bites to compliment other appetizers in your spread. Red pepper flakes, garlic powder,
  • Add more veggies. Add some chopped olives, finely chopped dill pickles, or chopped red onion to the potato salad filling for an added zing!
  • Bacon. Everything is better with a bit of bacon. Sprinkle some chopped crispy bacon on top for an added smoky bacon flavor.
  • Cheese. Add some shredded cheddar cheese or mozzarella cheese into the potato salad mix, or sprinkle some on top of the bites before serving.
  • Garnish. Try using some fresh herbs to garnish like freshly chopped cilantro or some sprigs of parsley if you like.
  • Mayo. Use your favorite kind of mayo here, or try this recipe with my homemade Spicy Mayo for a spicy kick!

Serving Suggestions

Serve these Potato Salad Bites warm, immediately or after chilling them in the refrigerator for up to a day.

They’re great as a side dish for a summer BBQ along with my Homemade Coleslaw Recipe, this Homemade Creamed Corn, or my Instant Pot Baked Beans.

Or serve these bites as an appetizer with other finger foods at a party with some Cheesy Garlic Bread, Jalapeno Poppers, these Baked Chicken Wings, or my Bacon Wrapped Smokies.

More Potato Dishes to Try

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Potato Salad Bites

5 from 2 votes
Traditional potato salad gets a makeover with these delicious Potato Salad Bites! Simply made by stuffing homemade potato salad inside cooked potato halves, this classic side dish is made a little extra special and turned into a portable appetizer, so it's perfect for entertaining!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine American
Course Side Dish
Servings 12 halves
Calories 189cal

Ingredients

  • 8 medium red potatoes halved
  • 4 hardboiled eggs cooled peeled and chopped
  • ½ cup mayonnaise
  • 1 teaspoon white vinegar
  • ½ tsp salt
  • ½ tsp parsley
  • ¼ tsp onion powder
  • ¼ tsp paprika
  • teaspoon black pepper
  • 1 green onion sliced

Instructions

  • Boil potato halves until cooked through, about 10-20 minutes depending on the size and thickness of your potatoes. Place potatoes aside to cool completely.
  • Scoop out the inside of 12 of the potato halves (you should have 4 left over), leaving thin potato shells behind. Try not to mash the potato too much when you remove it.
  • Chop the remaining 4 potato halves and add them to the scooped-out potato flesh in a large mixing bowl.
  • Combine potatoes, mayonnaise, eggs, vinegar, salt, parsley, onion powder, paprika, black pepper, and green onion (all of it or half of it if you want to garnish with it too) in the bowl. Stir with a wooden spoon or spatula to mix.
  • Spoon the filling into the hollow potato halves.
  • Garnish with green onions for serving as desired. Serve immediately or refrigerate for up to 24 hours (covered) before serving.

Notes

Storage:
  • Store: Store potato salad bites in a single layer in an airtight container in the refrigerator for up to 2 days. Allow them to cool to room temperature before putting them in the fridge. You can serve them the next day, after being chilled for up to 24 hours, or serve them warm, immediately after making them.

Nutrition Information

Calories: 189cal | Carbohydrates: 23g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 66mg | Sodium: 203mg | Potassium: 673mg | Fiber: 2g | Sugar: 2g | Vitamin A: 134IU | Vitamin C: 12mg | Calcium: 24mg | Iron: 1mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. 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

        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:)

  2. 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 🙂

      • 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!

  3. 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.

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