“I am on vacation at my parent's place in the States and I am raiding my mother's recipe book collection. This is one of the ones I wanted to put on here so that I can access it when I am back in the UK. These look interesting for parties and picnics. A bit like a deviled egg but with potatoes, I think. I found them in Taste of Home's 'Church Supper' recipe cards. This was submitted by Stephanie Sheridan from Plainfield, Vermont. Cooking time includes chill time.”
1hr 45mins

Ingredients Nutrition


  1. Place the potatoes in a large saucepan and cover with water. Bring to a boil.
  2. Reduce heat; cover and cook for 12 to 15 minutes or until tender.
  3. Drain and immediately place potatoes in ice water, drain and pat dry.
  4. Peel two potatoes and then finely dice and place in a small bowl.
  5. Cut the remaining potatoes in half.
  6. With a melon baller, scoop out pulp,leaving a 3/8 inch shell. Set shells aside.
  7. Diced pulp and add to the bowl.
  8. Stir in the olives, parsley and onion.
  9. Combine the mayonnaise, mustard and pepper, gently stir into potato mixture.
  10. Sprinkle potato shells with salt.
  11. Stuff shells with potato salad.
  12. Sprinkle with paprika.
  13. Chill for at least 1 hour before serving.
  14. Garnish with extra parsley if desired.

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