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Potato-Salad
All Of Our Products Are:
Appetizers & Light Bites
Potato Salad Bites

Ingredients

  • 12 Tillen Farms Pickled Crispy Carrots (about 1/2 jar), thinly sliced
  • 12 Tillen Farms Pickled Crispy Dilly Beans (about 1/2 jar), thinly sliced
  • 12 small red potatoes (1-1/2 - 2 inches in diameter), scrubbed
  • 1 teaspoon salt
  • 1 hardboiled egg, finely chopped
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon freshly ground black pepper
  • Fresh dill sprigs for garnish

Directions

Preheat oven to 400 degrees. Place washed potatoes on a rimmed baking sheet and bake for 30 – 40 minutes or until tender. Let cool for 15 minutes or until cool enough to handle.

Cut the potatoes in half and scoop out the flesh into a medium bowl with a melon baller or small spoon leaving a ¼ inch lining of potato in the shells. Cut a small slice off the bottom of each potato shell so it sits flat.

Add the remaining ½ teaspoon of salt, the Tillen Farms Pickled Crispy Carrots, Tillen Farms Pickled Crispy Dilly Beans, chopped egg, mayonnaise, mustard and pepper. Stir to combine, breaking up the flesh of the potatoes. Spoon the mixture into the potato shells and refrigerate for at least 1 hour or up to 24 hours, covered with plastic wrap. Just before serving, garnish each potato bite with a sprig of dill if desired.

Makes 24 appetizers.

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