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Sour Cream and Caviar Topped Purple Potatoes

This elegant potato appetizer (pictured above) takes little time to make and each potato half is a slim 15 calories a pop.

Prep: 5 minutes
Cook: 10 minutes
Makes 18 servings

Ingredients:
12 ounces small Peruvian purple potatoes (about 16?18), halved
1 teaspoon salt, divided
1/2 cup light sour cream
1/2 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1?2 ounces caviar

Instructions:
1. Add potatoes and 3/4 teaspoon salt to medium saucepan; cover with cold water by 1 inch. Bring to boil, reduce heat; simmer 8 minutes or until just tender but not falling apart.

2. Transfer potatoes to baking sheet lined with paper towels. Cool about 20 minutes or until room temperature.

3. Meanwhile, whisk together sour cream, lemon juice, remaining 1/4 teaspoon salt, and pepper; let chill. Arrange potatoes in even layer on large serving platter. Spoon 1/2 rounded teaspoon sour cream mixture onto each potato half; top with 1?4 teaspoon caviar. (Serving size: 2 potato halves)

Nutrition:
Calories 31; Fat 1g (sat 1 g, mono 0g, poly 0g); Cholesterol 21mg; Protein 1g; Carbohydrate 4g; Sugars 0g; Fiber 0g; Iron 1mg; Sodium 116mg; Calcium 20mg