Potato Salad in Radicchio Cups

November/December 2007

Your rating: None Average: 4.1 (10 votes)

With a store-bought or leftover roasted chicken, this hearty curried chicken salad is ready in a snap.

Potato Salad in Radicchio Cups

Makes: 2 dozen appetizers

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  • 8 ounces Yukon Gold potatoes, peeled and cut into 1/4-inch pieces (about 1 1/3 cups)
  • 5 tablespoons reduced-fat mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup chopped skinless roasted chicken
  • 1/3 cup diced peeled tart green apple
  • 3 tablespoons diced red onion
  • 3 tablespoons diced red bell pepper
  • 3 tablespoons diced celery
  • 2 tablespoons chopped golden raisins
  • 24 small radicchio, Boston lettuce or endive leaves


  1. Bring a small saucepan of water to a boil. Add potatoes; cook until just tender, 7 to 9 minutes. Drain and let cool for 10 minutes.
  2. Whisk mayonnaise, lemon juice, curry powder, salt and pepper in a medium bowl until smooth. Stir in chicken, apple, onion, bell pepper, celery, raisins and the cooled potatoes.
  3. Place about 2 tablespoons potato salad in each radicchio (or lettuce or endive) leaf.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 2 days.


Per appetizer: 30 calories; 1 g fat (0 g sat, 0 g mono); 5 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 2 g protein; 0 g fiber; 84 mg sodium; 63 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 starch, 1/2 fat (for 2 appetizers)

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