Zapisz A zesty twist on classic potato salad, these cups feature creamy potatoes tossed with a tangy pickle pico de gallo served in crisp lettuce leaves for a fresh handheld appetizer or side.
I first made these for a summer picnic& everyone loved how easy they were to pick up and eat. The mix of creamy potatoes and crunchy pickles always draws compliments at potlucks.
Ingredients
- Potatoes: 500 g (about 1 lb) baby potatoes, scrubbed and halved plus 1 tsp salt for boiling
- Pickle “de Gallo”: 100 g (2/3 cup) dill pickles finely diced, 100 g (2/3 cup) cherry tomatoes finely diced, 30 g (1/4 cup) red onion finely diced, 1 small jalapeño seeded and minced, 2 tbsp fresh cilantro chopped, 1 tbsp pickle brine, juice of 1 lime, 1/4 tsp ground black pepper
- Creamy Salad Base: 90 g (1/3 cup) mayonnaise, 60 g (1/4 cup) Greek yogurt or sour cream, 2 tsp Dijon or yellow mustard, 1/4 tsp smoked paprika
- Serving: 12 crisp butter lettuce leaves or small romaine leaves
Instructions
- Cook Potatoes:
- Place baby potatoes in a pot cover with cold water and add salt. Bring to a boil then simmer for 10–12 minutes until fork-tender. Drain and cool slightly.
- Prepare Pickle “de Gallo”:
- While potatoes cook combine pickles tomatoes red onion jalapeño cilantro pickle brine lime juice and black pepper in a bowl. Stir well and let marinate.
- Make Creamy Base:
- In a separate large bowl whisk together mayonnaise Greek yogurt (or sour cream) mustard and smoked paprika.
- Combine Potatoes and Creamy Base:
- Once potatoes are cool enough to handle chop into bite-sized pieces if needed. Add to the creamy base and toss to coat.
- Add Pickle “de Gallo”:
- Add half of the pickle “de Gallo” mixture to the potato salad and gently combine.
- Fill Lettuce Cups:
- Arrange lettuce leaves on a serving platter. Spoon potato salad into each cup. Top with remaining pickle “de Gallo.”
- Serve:
- Serve immediately or chill for up to 1 hour for enhanced flavor.
Zapisz My little cousins love making their own cups at family barbecues& every generation asks for the recipe! It's now a summer staple at our table.
Serving Suggestions
Serve these cups alongside grilled meats or as a vegetarian picnic dish. They're perfect for potlucks or light lunches and can be garnished with extra cilantro or a sprinkle of chili powder for heat.
Customization Ideas
Add diced celery or radish for extra crunch. Swap dill pickles for bread-and-butter pickles for a sweeter profile or try spicy pickles for extra zing.
Nutrition Per Serving
Calories: 160, Total Fat: 9 g, Carbohydrates: 17 g, Protein: 3 g
Zapisz Enjoy this fusion recipe at your next gathering for a crowd-pleasing handheld treat. It's sure to bring brightness and crunch to any table!
Najczęściej zadawane pytania dotyczące przepisów
- → Can I substitute mayonnaise for a lighter option?
Greek yogurt or dairy-free yogurt can replace mayonnaise for a lighter or vegan version while keeping creaminess.
- → Which potatoes work best for this dish?
Baby potatoes are ideal due to their tender texture and small size—perfect for bite-sized salad cups.
- → How can I add more crunch to the salad?
Diced celery or radish can be mixed in to enhance the crunch and add freshness to each cup.
- → Is this dish gluten-free?
Yes, the ingredients are gluten-free as written. Always check labels for extra assurance.
- → Can the salad be made in advance?
You can prepare and chill the salad up to an hour ahead for enhanced flavor and convenience.
- → What can I serve alongside these cups?
Enjoy with grilled meats, picnic fare, or extra fresh vegetables as a light and festive side.