Directions:
- Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 12-15 minutes or until tender. Drain and immediately place potatoes in ice water; drain and pat dry.
- Peel two potatoes; finely dice and place in a small bowl. Cut the remaining potatoes in half. With a melon baller, scoop out pulp, leaving a 3/8-in. shell; set shells aside. Dice pulp and add to the bowl. Stir in the olives, parsley and onion. Combine the mayonnaise, mustard and pepper; gently stir into potato mixture.
- Sprinkle potato shells with salt; stuff with potato salad. Sprinkle with paprika. Chill for at least 1 hour before serving. Garnish with parsley if desired. Yield: 16 appetizers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 297.99 Kcal (1248 kJ) | ||
| Calories from fat | 103.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.54g | 18% | |
|---|---|---|---|
| Cholesterol | 9.32mg | 3% | |
| Sodium | 323.59mg | 13% | |
| Potassium | 1241.19mg | 26% | |
| Total Carbs | 43.54g | 15% | |
| Sugars | 3.12g | 12% | |
| Dietary Fiber | 5.38g | 22% | |
| Protein | 6.41g | 13% | |
| Vitamin C | 24.7mg | 41% | |
| Iron | 2.7mg | 15% | |
| Calcium | 37.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 102.95 Kcal (431 kJ) | ||
| Calories from fat | 35.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 18% | |
|---|---|---|---|
| Cholesterol | 3.22mg | 3% | |
| Sodium | 111.8mg | 13% | |
| Potassium | 428.82mg | 26% | |
| Total Carbs | 15.04g | 15% | |
| Sugars | 1.08g | 12% | |
| Dietary Fiber | 1.86g | 22% | |
| Protein | 2.21g | 13% | |
| Vitamin C | 8.5mg | 41% | |
| Iron | 0.9mg | 15% | |
| Calcium | 12.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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