Serves: 5
Total Calories: 395
Yield: 20
Cook potatoes in water to cover 12–15 minutes till tender. Drain; place potatoes in ice water; drain and pat dry. Peel 2 potatoes; finely dice and place in a small bowl. Cut remaining potatoes in half. With a melon baller, scoop out pulp, leaving a 3/8-inch shell; set shells aside. Add pulp to bowl. Stir in olives, parsley, onion, mayonnaise, mustard, and pepper; stir to combine. Stuff potato shells with potato salad. Sprinkle with paprika. Chill for an hour before serving.
Fun Fact: Party Timesavers:
• Decorate and set the table the night before.
• Prepare as many dishes ahead as possible to freeze or refrigerate.
• Pre-slice, chop, and refrigerate ingredients for party-day dishes.
• Make and bag extra ice cubes. (You’ll need about a pound for every 5 guests.)
This Potato Salad Boats recipe is from the Fast & Fabulous Party Foods and Appetizers Cookbook. Download this Cookbook today.
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