Easy Potato Salad Bites Recipe

Ingredients

• 6 russet potatoes, scrubbed and thinly sliced
• 3 tablespoons olive oil, or as needed
• salt and ground black pepper to taste
• 0.5 cup mayonnaise
• 0.5 cup sour cream
• 2 tablespoons Dijon mustard, or more to taste
• 2 tablespoons apple cider vinegar
• 1 teaspoon balsamic vinegar
• 1 pinch paprika
• salt and ground black pepper to taste
• 1 cup finely chopped celery
• 0.75 cup finely chopped radishes
• 0.5 (14 ounce) jar cornichons, finely chopped
• 3 sprigs dill, divided
• 2 green onions, finely chopped

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C). Line 2 baking sheets with silicone baking mats for easy cleanup.
2. Distribute potato slices evenly between the prepared baking sheets. Drizzle with olive oil and season generously with salt and freshly ground black pepper.
3. Roast in the preheated oven until the potatoes are slightly softened, approximately 10 minutes. Rotate the baking sheets and switch their positions on the oven racks. Continue roasting until the potatoes are tender, about 10 minutes more. Allow the potatoes to cool completely before assembling the bites.
4. In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, balsamic vinegar, paprika, salt, and pepper to create the creamy dressing.
5. In a separate bowl, combine the celery, radishes, and cornichons. Finely chop the leaves from one sprig of dill and mix them into the vegetable mixture.
6. Spoon approximately 1/2 teaspoon of the creamy dressing over each cooled potato slice. Top each with 1 teaspoon of the celery mixture. Sprinkle chopped green onions generously on top. Garnish each potato salad bite with a small frond of dill from the remaining dill sprigs.

Nutrition

• Calories: 41 kcal
• Fat Content: 3 g
• Fiber Content: 1 g
• Sugar Content: 0 g
• Sodium Content: 65 mg
• Protein Content: 1 g
• Cholesterol Content: 2 mg
• Carbohydrate Content: 4 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g