Potato Salad Bites Recipe

Name: Potato Salad Bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 russet potatoes, scrubbed and thinly sliced; 3 tablespoons olive oil, or as needed; salt and ground black pepper to taste; Dressing:; 1/2 cup mayonnaise; 1/2 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; Topping:; 1 cup finely chopped celery; 3/4 cup finely chopped radishes; 1/2 (14 ounce) jar cornichons, finely chopped; 3 sprigs dill, divided; 2 green onions, finely chopped

Servings: persons

6 russet potatoes, scrubbed and thinly sliced
3 tablespoons olive oil, or as needed
salt and ground black pepper to taste
Dressing:
1/2 cup mayonnaise
1/2 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
Topping:
1 cup finely chopped celery
3/4 cup finely chopped radishes
1/2 (14 ounce) jar cornichons, finely chopped
3 sprigs dill, divided
2 green onions, finely chopped

1
Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with silicone baking mats.
2
Divide potato slices between the baking sheets. Drizzle olive oil over slices and season with salt and pepper.
3
Roast in the preheated oven until slightly softened, about 10 minutes. Rotate and switch baking sheets on the oven racks. Continue roasting until tender, about 10 minutes more. Let cool completely.
4
Whisk mayonnaise, sour cream, Dijon mustard, apple cider vinegar, balsamic vinegar, paprika, salt, and pepper together in a bowl to make dressing.
5
Mix celery, radishes, and cornichons together in a bowl. Chop leaves from 1 sprig of dill and mix into the bowl.
6
Spoon 1/2 teaspoon of the dressing over cooled potato slices. Top with 1 teaspoon of the celery mixture. Sprinkle green onions on top. Garnish each slice with a small frond of dill from the remaining 2 sprigs.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 russet potatoes, scrubbed and thinly sliced, 3 tablespoons olive oil, or as needed, salt and ground black pepper to taste, Dressing:, and more.

Yes, Potato Salad Bites falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Potato Salad Bites

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions