Craze E Potato Salad Boats Kid Friendly

Turn mealtime into fun-time with these delightful Craze E Potato Salad Boats, a kid-friendly twist on traditional potato salad that’s as fun to eat as it is to make! Perfectly baked russet potatoes are transformed into edible boats and filled with a creamy, tangy potato salad mixture made from a blend of mayonnaise, Greek yogurt, and mustard. Sweet pickle relish, diced veggies, shredded cheddar cheese, and chopped hard-boiled eggs add bursts of flavor and texture, making this a balanced, veggie-packed treat. Garnished with optional fresh chives for a pop of color, these potato salad boats are a creative way to appeal to little ones while keeping things nutritious. Ready in just over an hour, they’re a perfect option for family dinners, picnics, or any gathering where fun, kid-approved recipes are a hit!

Nutriscore Rating: 74/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 pieces medium-sized russet potatoes
• 1/3 cup mayonnaise
• 1/3 cup Greek yogurt (plain, unsweetened)
• 2 tablespoons yellow mustard
• 1 tablespoon lemon juice
• 2 tablespoons sweet pickle relish
• 1 piece small celery stalk
• 4 pieces baby carrots
• 2 pieces hard-boiled eggs
• 1/4 cup shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chives (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Scrub the potatoes clean and pat them dry. Pierce each potato a few times with a fork, then place them on a baking sheet.

Step 3

Bake the potatoes for 40 minutes or until they are tender and can be easily pierced with a knife. Let them cool completely before handling.

Step 4

While the potatoes are baking, prepare the other ingredients. Dice the celery and baby carrots finely. Peel and chop the hard-boiled eggs into small pieces.

Step 5

In a mixing bowl, combine mayonnaise, Greek yogurt, mustard, lemon juice, sweet pickle relish, salt, and black pepper. Stir well to form a creamy dressing.

Step 6

Once the potatoes are cool, cut each one lengthwise into halves. Carefully scoop out the centers, leaving about a 1/4-inch shell to form the ‘boat.’ Place the scooped potato filling into a separate bowl.

Step 7

Mash the scooped potato filling with a fork. Add the diced celery, carrots, chopped eggs, shredded cheddar cheese, and the dressing. Mix well to combine.

Step 8

Spoon the potato salad mixture back into the hollowed-out potato boats, packing it gently.

Step 9

If desired, garnish the tops with chopped chives for a pop of color.

Step 10

Serve immediately, or chill in the refrigerator for 30 minutes for a refreshing cold salad. Enjoy!

Nutrition Facts

Serving size	(1299.2g)

Amount per serving	% Daily Value*
Calories	1639.0

Total Fat 80.2g	0%
Saturated Fat 15.4g	0%
Polyunsaturated Fat 2.2g
Cholesterol 523.1mg	0%
Sodium 2465.0mg	0%
Total Carbohydrate 183.3g	0%
Dietary Fiber 21.4g	0%
Total Sugars 18.5g
Protein 44.8g	0%

Vitamin D 100IU	0%
Calcium 440.1mg	0%
Iron 10.4mg	0%
Potassium 4344.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.2%

Protein: 11.0%

Carbs: 44.9%