Salmon and Chive Stuffed Red Potatoes

February 11, 2016 By:
20 minutes
10 minutes
In what could be the simplest but most impressive salmon appetizer, these little potato bites are always a hit at parties and for a light dinner or brunch. Easy to eat, no forks or knives required and perfect for leftover salmon you might have in the fridge from the day before, they require almost no clean-up, save the pot to boil the potatoes, mixing bowl and table spoon.



  1. Wash potatoes thoroughly and remove any marks or raised areas. Cut them in halves and boil until fork or knife easily pierces potatoes and potato falls off. Carefully drain potatoes and arrange on cutting board so as not to crush them.
  2. In a small mixing bowl, shred salmon and mix in mayonnaise, 3 / 4 of the chopped chives, pinch of salt, pinch of pepper, celery seed, lemon zest (use a microplane or fine side of a cheese grater to zest lemon). Mix ingredients together and let chill in fridge while you prepare potatoes.
  3. Scoop out just the very center of each potato, careful to leave enough as a platform for the salmon mixture, but enough to provide a pocket for it.
  4. Spoon salmon mixture into center of potato and garnish with pepper, remaining chopped chives. Serve with lemon wedges so diners can add as much as they like to their bites. (Note: prepare only what you think you'll need at that serving and store any leftover salmon mixture and potatoes separately.)