Description
Potato rounds are piled with a creamy dressing and plenty of crunch in these potato salad bites that are easy to assemble once all the chopping is done!
Ingredients
- 6 russet potatoes, scrubbed and thinly sliced
- 3 tablespoons olive oil, or as needed
- salt and ground black pepper to taste
- ½ cup mayonnaise
- ½ 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
- ¾ cup finely chopped radishes
- ½ (14 ounce) jar cornichons, finely chopped
- 3 sprigs dill, divided
- 2 green onions, finely chopped
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with silicone baking mats.
- Divide potato slices between the baking sheets. Drizzle olive oil over slices and season with salt and pepper.
- 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.
- Whisk mayonnaise
- sour cream
- Dijon mustard
- apple cider vinegar
- balsamic vinegar
- paprika
- salt
- and pepper together in a bowl to make dressing.
- Mix celery
- radishes
- and cornichons together in a bowl. Chop leaves from 1 sprig of dill and mix into the bowl.
- 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.
Prep Time: 35 mins
Cook Time: 20 mins
Total Time: 55 mins
Servings: 60