Potato Salad Bites

Prep Time 15 mins
Total Time 30 mins
Servings 10 stuffed halves

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

red potatoes cooked and hollowed out and filled with potato salad

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.

overhead image of potato salad bites with green onions on the side

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.

potato salad bites on white plate topped with green onions

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.

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Potato Salad Bites

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Traditional potato salad gets a makeover! Stuffing it inside cooked potato halves makes it portable and a little extra special — perfect for entertaining.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cuisine American
Course Side Dish
Servings 10 stuffed halves
Calories 250cal


  • 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


  • 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

Calories: 250cal | Carbohydrates: 27g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 135mg | Sodium: 261mg | Potassium: 819mg | Fiber: 2g | Sugar: 2g | Vitamin A: 230IU | Vitamin C: 14.7mg | Calcium: 35mg | Iron: 1.7mg

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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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  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 🙂

    • 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:)

  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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