Confetti Nibbles

Course : Desserts
Serves: 1
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20 small round red potatoes
3 cups water
1/2 cup bottled reduced-fat ranch-style dressing
1 teaspoon onion salt
1 teaspoon dried or 1 tablespoon fresh dill weed
6 large hard-cooked eggs -- chopped
1/2 cup finely chopped green onions with tops
1/2 cup finely chopped red pepper
2 bunches fresh dill sprigs -- optional

Preparation / Directions:

Place potatoes in large saucepan. Cover with water. Bring to boiling. Reduce heat and simmer until potatoes are tender, about 15 to 20 minutes. Drain. Cool. Cut each potato in half. Cut a small slice off bottom of each half so it can stand upright. Using a small spoon, carefully scoop out center of each potato half, leaving a firm shell. Set aside. Coarsely chop potato centers. Set aside, Reserve potato shells. In medium bowl, stir together salad dressing and seasonings until well blended. Stir in eggs, onions, red pepper, and reserved potato centers until evenly coated with dressing. With a small spoon, carefully mound about 2 tablespoons of salad mixture into each shell. Cover and chill to blend flavors. Garnish with fresh dill sprigs, if desired.


Nutritional Information:

1 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 1599mg Sodium

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