Two-Bite Potato Salad Cups {Vegan Potato Salad Appetizer or Side Dish}

by Dorothy Reinhold on June 28, 2015

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The first thing I check out at a party or potluck is the appetizers. If they look delectable, I’m golden, and a good time will be had. And nothing’s better than appetizers that are self-contained, that don’t need any utensils, that don’t even really need a plate. Grab, munch and go mingle; that’s my speed. While chips and nuts and crunchies have their place and satisfy all of the above conditions, it’s not hard to imagine an even better appetizer that has a tad more oomph. And that would be one with Idaho® potatoes. Really, is there any more comforting food than spuds? Two-Bite Potato Salad Cups | Potato Salad appetizer recipe |ShockinglyDelicious.comSo I made you the first appetizer you’ll grab at the party — a bite of light, lively potato salad in a green cup, a two-bite chomp. You have my permission to have three. Or four.

Two-Bite Potato Salad Cups

Prep Time: 30 minutes

Cook Time: 3 minutes

Total Time: 35 minutes

Yield: Serves 6 as side dish, many more as appetizer

A light, lively potato salad with a secret ingredient (grapes!) is served in baby bok choy cups.


  • 1 pound multicolor Idaho® potato fingerlings
  • 6 mini multicolored bell peppers (2 red, 2 orange, 2 yellow)
  • 2 green scallions, sliced
  • 10-12 tiny cornichons, chopped
  • 1-1 1/4 cups green grapes, quartered or chopped
  • 1/3 cup chopped fresh cilantro
  • .
  • Dressing
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon Dijon mustard
  • 2 pinches kosher or sea salt
  • A few grinds of black pepper
  • .
  • 4-6 heads baby bok choy (or use endive spears, or tiny lettuce like Bibb for cups)


  1. Make spud salad: Wash, do not peel and cut the fingerlings into a small dice. Place in a microwave-safe covered container, and microcook for 3 minutes on high. Remove from oven and keep lid on to allow potatoes to steam for a couple of minutes while you work on the rest of the salad.
  2. Remove caps from peppers, flick out the seeds with your finger, and cut peppers into a small dice. Add to a large salad bowl. Add onions, pickles, grapes and cilantro to the bowl.
  3. Make dressing: Add olive oil, vinegar, mustard, salt and pepper to a small jar. Put the lid on and shake vigorously, until well mixed.
  4. When potatoes are cool enough to handle, add them to the salad bowl, along with the dressing, and gently mix to combine all ingredients.
  5. Prepare cups: If using baby bok choy, slice bottom of stem end off, and separate leaves. Wash leaves well and dry (there will be grit at bottom). Slice off leaf end and reserve leaves for a salad. Fill cup end with as much potato salad as will fit, and place spud cups on a serving platter. You may substitute endive spears for the cups, or small lettuce leaves such as from Bibb lettuce, if you prefer.
  6. Serves 6 as a side dish if serving with a meal, or serves 15-20 if using as an appetizer.


Note: Of course you may simply make the potato salad and use it as a side dish. Simply put it in a serving bowl and offer along with the other dishes on your picnic table or buffet.

Recipe source: Dorothy Reinhold | Shockingly Delicious
Ingredients for Two-Bite Potato Salad Cups on ShockinglyDelicious.comThe potato salad has a sort of secret ingredient. Can you spot the item above that is not normally in potato salad? It really makes this one! (Hint: grapes.) Two-Bite Potato Salad Cups | Potato Salad appetizer recipe |ShockinglyDelicious.comIt’s bright, tasty and full of various vegetables so it won’t fill you up before dinner. Potato Salad with grapes on ShockinglyDelicious.comAnd of course you may skip the bok choy aspect and simply serve the spud salad in a bowl if that suits you better. Sunday Supper badgeToday our Sunday Supper tastemakers have taken up a challenge from the Idaho Potato Commission to present a buffet table of appetizers featuring Idaho® potatoes. Let’s call them spud starters suitable for summer. (Say that fast, three times.) And there are even more recipes on the Potato Pinterest Board, so browse around for something spudtastic. You know that Idaho® potatoes have a few choice characteristics going for them that results in high quality spuds:Spuddy Buddy in a jacuzzi of Idaho fingerling potatoes on

  • Growing seasons of warm days and cool nights
  • Mountain-fed irrigation
  • Rich volcanic soil
  • Available year-round

Take a look at our 20 easy, tempting recipes that will take you all the way through a spudlicious summer of pool parties and potlucks, barbecues and beach bashes, family dinners and good old fun.

This week’s Sunday Supper recipes

Idaho Potato Logo on Shockingly DeliciousDisclosure: This post is sponsored by the Idaho Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. Please join me and connect with them on social media: website / Twitter / Facebook / Pinterest / Instagram. All writing, photography and opinions are my own.

{ 27 comments… read them below or add one }

Sandy @ RE June 29, 2015 at 6:14 am

Same here! First thing I check out is appetizers … love them! This looks fabulous!


Kristen @ A Mind Full Mom June 29, 2015 at 5:48 am

Oh this looks so great. It is the perfect appetizer. It looks so elegant, but yet is a classic flavor we all love.


Dorothy Reinhold June 30, 2015 at 7:19 am

I think potato salad is ALWAYS a crowd pleaser!


Rebecca @ Strength and Sunshine June 29, 2015 at 4:48 am

This is so perfect and cute! I love that you used bok choy too! I have a bunch that need to be used!


Dorothy Reinhold June 30, 2015 at 7:20 am

You can use bok choy raw in a salad, too! Most people think you must stir-fry it, but it is great raw!


Kaitie June 29, 2015 at 4:24 am

I love this! It’s perfect for Sunday Supper, a backyard BBQ, and when you have lots of people over its perfect!


Shelby June 29, 2015 at 3:48 am

I love the dressing on this salad. Lovely presentation….I would not skip the bok choy! 🙂


Dorothy Reinhold June 30, 2015 at 7:21 am

Nor would I!


Catherine June 29, 2015 at 3:37 am

Dear Dorothy, what easy, elegant appetizers. I love the light dressing you made..a perfect appetizer/salad for summer. xo, Catherine


Renee June 28, 2015 at 9:53 pm

I do a similar with curried chicken. I love your idea, it looks so fresh and delicious!


Dorothy Reinhold June 30, 2015 at 7:21 am

Love the curried chicken in green cups idea too! Pretty much anything in a green cup is A-OK with me.


Marye June 28, 2015 at 9:07 pm

These are beautiful! Perfect for summer parties!


Kelly @ TastingPage June 28, 2015 at 8:40 pm

I’m not sure if a cuter more delicious bite size appetizer ever existed. I would definitely stay at this party if these were served!


Dorothy Reinhold June 30, 2015 at 7:23 am

Thanks Kelly, oh queen of the cute appetizers! I’ll bet you have some up your sleeve. 🙂


Marion@LifeTastesGood June 28, 2015 at 8:18 pm

This is so pretty! It will dress up a table deliciously!! Love it!


Alisa @ Go Dairy Free June 28, 2015 at 7:59 pm

What a cool idea to use baby bok choy for the cups Dorothy! I never would have thought of this. And I seriously can’t get enough potatoes (have one of those potato men by my desk!).


Dorothy Reinhold June 30, 2015 at 7:23 am

And by potato men, you mean Spuddy Buddy? Ha!


Cindys Recipes and Writings June 28, 2015 at 7:21 pm

Nice way to serve a bit of salad!


Michele @ Flavor Mosaic June 28, 2015 at 6:09 pm

I love these pretty and colorful appetizers!


allie @ Through Her Looking Glass June 28, 2015 at 12:58 pm

Dorothy, I love your little two bite chomps here! Yum. So pretty with the multicolor potato fingerlings. Great inspiration here!


Bobbi from Bobbi's Kozy Kitchen June 28, 2015 at 10:38 am

What an awesome light option for an appetizer!


Liz June 28, 2015 at 9:25 am

I always gravitate towards the healthy appetizers at a party, and your look gorgeous, healthy and delicious!


Amee Livingston June 28, 2015 at 8:45 am

I love this lighter summer appetizer! Sounds perfect for a picnic!


Dorothy Reinhold June 28, 2015 at 9:16 am

Thanks Amee! It’s also good because there is no mayo.


Renee June 28, 2015 at 3:46 am

That appetizer would brighten up any party – awesome!


Dorothy Reinhold June 30, 2015 at 7:24 am

I can’t get enough of the purple spuds. They just make me laugh, they are so saturated in color!


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