Potato Salad Bites
This super simple recipe delivers all the traditional potato salad flavor in a charcuterie or appetizer serving style. Take these Potato Salad Bites to your next picnic, potluck, or party!
Ingredients
- 1.5 pounds baby potatoes
- 1/2 teaspoon garlic salt
- 1/2 teaspoon celery salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon lemon pepper
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 2 teaspoons yellow mustard
- 1/4 cup diced yellow onion
- 1/2 stalk/rib celery about 1/2 cup of diced celery
Instructions
- Preheat oven to 425°.
- Wash potatoes in cold water and pat dry with a clean dish towel or paper towels.
- Combine garlic salt, celery salt, onion powder, lemon pepper, and black pepper in a small bowl.
- Place potatoes on a large, rimmed cookie sheet or stoneware pan. Stick each potato with a fork, about halfway through. Drizzle with olive oil and sprinkle with 1 teaspoon of the seasoning mix.
- Bake for 15 minutes. Stir. Bake for an additional 10 minutes. Remove from oven.
- While potatoes bake, place onion and celery in a food processor and pulse to chop as finely as possible. Combine onion and celery with mayonnaise, yellow mustard, and 1 teaspoon of the seasoning mix. Set aside.
- Serve roasted baby potatoes with mayonnaise mixture. Potatoes are delicious when served hot, room temperature, or cold.
Notes
NOTE: This dressing/sauce can be made in advance but must be kept refrigerated until just before serving.