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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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—Stephanie Sheridan, Plainfield, Vermont Ingredients:
10 small red potatoes |
1/4 cup chopped pimiento-stuffed olives |
2 teaspoons minced fresh parsley |
1 teaspoon finely chopped onion |
1/2 cup mayonnaise |
1-3/4 teaspoons dijon mustard |
1/8 teaspoon pepper |
1/4 teaspoon salt |
paprika |
parsley sprigs, optional |
Directions:
1. 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.
2. 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.
3. 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.
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