Jalapeno Potato Chaat Cups
Tangy spiced potato salad served in crisp canape cups, combining boiled potatoes with jalapenos, celery, and onion in a vinegar-oil dressing. Garnished with fresh coriander, these bite-sized appetizers offer bold flavors and are best made ahead and chilled before serving.
Ingredients
- 1 kilogram potato, boiled, cubed, peeled
- 3 tablespoon jalapeno, minced
- 2 tablespoon white wine vinegar
- 2 tablespoon virgin olive oilvegetable oil1:1fat
neutral flavor substitute
- 3 celery, thinly sliced
- ½ cup onion, finely chopped
- ¼ teaspoon black pepper, crushed
- 10 canape cupssmall phyllo cups1:1vessel
similar presentation
- ½ handful coriander leaves
Instructions
- 1
In a large bowl, combine vinegar, jalapenos, jalapeno brine, olive oil, celery, onion, and black pepper
- 2
Toss everything well until mixed
- 3
Add boiled potatoes and toss so they are coated in dressing mixture
- 4
Refrigerate until ready to serve
- 5
Spoon mixture into canape cups
- 6
Garnish with coriander leaves
- 7
Serve at room temperature or slightly chilled
Tips
Make ahead: prepare the potato mixture and refrigerate for up to 24 hours before filling cups to allow flavors to develop
Use fresh jalapenos for maximum flavor and heat
Good to Know
Refrigerate potato mixture in covered container up to 24 hours. Do not fill canape cups more than 2 hours before serving to avoid soggy cups.
Prepare dressing and potato mixture up to 1 day ahead. Fill cups just before serving.
Serve at room temperature or slightly chilled. Arrange filled cups on a platter for appetizer service.
Common Mistakes
Do not fill canape cups too far in advance to avoid cups becoming soggy
Do not skip refrigeration step as chilling allows flavors to meld
Substitutions
similar presentation