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Red Potato Salad Cups

Red Potato Salad Cups
Yield:   12 servings
Cook Time:   15-20 minutes
Tips:   May be made in advanced and stored in the refrigerator for later.
Suggestion:   Serve as an appetizer or snack or as a side dish in place of potato salad.
Red Potato Cups make a finger food great appetizer or snack or can be served as a side dish in
place of potato salad. This baby red potato recipe features boiled small red potatoes that have been hallowed out and stuffed with a tangy red potato salad made with diced red potato, fresh herbs, bacon, peas, Dijon mustard, red wine vinegar and olive oil. These stuffed little potatoes are adorable and small enough to pop in your mouth all at once (though can be eaten in bites or with a fork as well).

The fresh herbs used to make the red potato dressing are flat leaf parsley and mint, which add a powerfully fresh flavor to this potato salad. If you are not a big fan of mint, you can simply omit the mint and this potato salad will still have a wonderful fresh and tangy flavor. These potato appetizers can be made in advance and stored in the refrigerator until they're ready to be served.


  • 12 small red-skin new potatoes
  • 3 slices bacon, cooked and broken or cut into 1/4-inch pieces
  • 1/2 cup canned peas (do not include water from can)
  • 1/4 cup red wine vinegar
  • 2 teaspoons Dijon mustard
  • freshly ground black pepper to taste
  • 1/3 cup light olive oil
  • 1/4 cup finely chopped fresh Italian parsley
  • 1/4 cup finely chopped fresh mint leaves (optional) 
In a medium-sized saucepan, bring 2 quarts of water to a boil. Clean potatoes, then add potatoes (with skins) to water. Reduce to a gentle boil and cook for 15-20 minutes or until tender (but not mushy) when pierced gently with tines of a fork. Once cooked, drain in a colander and allow to cool.

In a medium mixing bowl, combine bacon pieces and peas. Set aside.

In a separate medium mixing bowl, whisk together red wine vinegar, Dijon mustard and black pepper. Gradually whisk in olive oil until mixture forms a smooth and thickened consistency. Stir in parsley and mint. Set aside.

Using a small sharp knife (such as a paring knife), cut a sliver off the end of each potato so it can stand up on the flat end. Discard cut-off pieces. Cut off the other end of each potato and discard. (Tip: Wiping your knife clean with a wet paper towel between cuts will allow the knife to make smoother cuts.) Using a small melon baller or 1/4 teaspoon rounded measuring spoon, carefully scoop out the centers of each potato (Tip: Periodically wipe melon baller or measuring spoon clean with a wet paper towel and rub a small amount of olive oil on the melon baller or measuring teaspoon as needed to make scooping easier.) Dice scooped out potato meat into 1/4-inch pieces.

Add diced potato to bacon and peas and toss gently to combine. Pour dressing over potato, bacon and pea mixture and gently toss to thoroughly combine. Set aside adn allow to sit for about 1 hour.

Carefully stuff hallowed potatoes with potato salad mixture. Serve immediately or store in refrigerator in an air-tight container and serve later. Any leftover potato salad can be eaten on its own. 

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