Who made the potato salad?
Me. I did. And, turned it into pupcakes. No explanation as to why. Baking pupcakes is what I do. In fact, it’s one of my superpowers. Turning my favorite recipes into amazing pupcakes is my creative genius.
Now, back to the beauty of the infamous potato salad. In my house, we don’t play about it. Every family I know has the “Chosen One.” The “Potato Salad Culinary Artist.” In a nutshell, the one who has the unwritten responsibility of making the potato salad for every family cookout, holiday dinner, or gathering.
And if she doesn’t make it, that potato salad sits untouched. Shout out to the ones that tried. I admire your courage.
Potato salad is a true art form that every “Chosen One” makes her own. It’s made with love and its secrets are passed down from one generation to the next. Each one added their own twist to it.
So, these Potato Salad Pupcakes are dedicated to family “Potato Salad Culinary Artists” and all the pups that can’t wait to get their paws on the dish.
And, I’d love to see how your pupcakes turned out. Share your Potato Salad Pupcakes on Instagram and tag @pupcakesugar.
Yields
- Yields: 10 – 12 Mini Pupcakes
Ingredients
Potato Salad Pupcakes
- 1/2 Cup Whole Wheat Flour
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Basil
- 1/4 Teaspoon Parsley
- 1 Tablespoon Olive Oil
- 1 Tablespoon Chopped Cucumber
- 1 Tablespoon Chopped Celery
- 1/3 Cup Plain Yogurt
- 1/3 Cup Whipped White Potatoes
- 1 Teaspoon Apple Cider Vinegar
- 1 Boiled Egg
- 1 Raw Egg
Potato Salad Frosting (Optional)
- 1 Cup Pureed White Potato (1 Large White Potato)
Instructions
For Boiled Egg
- 1Fill small pot with water. Bring pot to boil.
- 2Place egg in pot of water. Water should cover the egg.
- 3Cook egg for 5 – 8 minutes.
- 4Once egg is done, peel off egg shell. Mash or dice boiled egg. Set aside for pupcake recipe.
For Potato Salad Pupcakes
- 1Preheat oven to 350° F. Line 10 – 12 1.75-inch mini-muffin pan with paper bake cups and set aside.
- 2In small bowl mix together, flour, baking powder, parsley, and basil. Set aside.
- 3In a large mixing bowl add olive oil, yogurt, whipped white potato, celery, cucumber, apple cider vinegar, mashed boiled egg, and raw. Beat on medium speed about 2 minutes or until combined.
- 4Add dry ingredients into the mixture and blend for approximately 2 minutes until well mixed.
- 5Fill each cupcake liner with 1 tablespoon of pupcake mix.
- 6Bake pupcakes for 15 – 18 minutes. Pupcakes are done when you can stick a toothpick into the cake and it comes out clean. The top of the pupcake should also be firm. If pupcakes aren’t done after 15 – 18 minutes, let them bake for another 2 – 3 minutes. Remove from pan and cool on wire rack.
- 7Pipe or spread potato salad frosting on each pupcake. (Optional)
For Potato Salad Frosting
- 1Pour approximately 1-inch of water into a pot fitted for a steamer. Place the steamer on the pot and then place the white potato into the steamer.
- 2Turn the burner on medium heat. Let the white potato steam for 25 – 35 minutes. The white potato is done when you can stick a fork completely through the potato.
- 3Remove potato from the steamer and peel the skin immediately. The white potato will still be hot. Make sure to use a knife and fork to peel it.
- 4Cut the white potato into 1-inch cubes. Place in the blender. Add 4 tablespoons of the water from the pot to enhance the flavor.
- 5Blend the potato until creamy.
- 6Pipe or spread potato salad frosting on each pupcake.
Notes
Pupcake Sugar in no way provides any warranty, express or implied, relating to any recipes on this website. The recipes are based on Sugar’s personal experiences with them. Please be aware that your pup may have allergies or other conditions that may make the recipes not suitable for their lifestyle— consult with your vet as needed or roll with your judgment as the pet parent in charge. Pupcake Sugar is not liable for upset tummies or any other outcomes of experimenting with our recipes on this site.
