​These tasty little potato salads are spooned inside of hollowed-out baby potato skins. Serve them as an appetizer or a side dish.

Yield: Serves 6.



  • ​12 baby red potatoes
  • 1 hard-cooked egg, peeled and finely chopped
  • 1 tbsp finely chopped green onion
  • 1 tbsp finely chopped celery
  • 2 tbsp mayonnaise
  • 1 tsp chopped fresh parsley
  • 1/2 tsp Dijon mustard
  • 1/4 tsp seasoned salt
  • Dash hot pepper sauce
  • Paprika
  • Thin radish slices, halved, optional


  1. Preheat oven to 400ºF.
  2. Scrub potatoes and pat dry with paper towels; prick with a fork. Place potatoes in a baking dish. Bake for 30 - 35 minutes or until tender; cool.
  3. Cut potatoes in half crosswise. Cut a very thin slice off round end of each potato half. This will allow potatoes to sit flat. Using a small spoon, scoop pulp out of each potato half, leaving a 1/8 inch thick shell; set potato shells aside.
  4. Transfer pulp to a bowl. Using a fork, break pulp into small pieces; do not mash. Gently stir in egg, green onion and celery.
  5. To prepare dressing, combine mayonnaise, parsley, mustard, seasoned salt and hot pepper sauce until blended. Add dressing to pulp mixture and stir just until combined.
  6. Spoon into potato shells. Cover and refrigerate for up to 8 hours. Sprinkle with paprika just before serving. Garnish each with 2 radish slices.
Nutritional analysis per serving:

419 calories, 19 g fat, 21.6 g protein, 40.3 g carbohydrate, 8.8 g fibre, 863 mg sodium

*Ingredient not included in nutritional analysis.