Baby Potatoes With Caviar

potato-caviar Photo: Travis Rathbone; Styling: Megan Hedgpeth


  • Salt
  • 12 baby potatoes (about 3/4 lb. total), any color
  • 3 tablespoons plain, whole Greek yogurt
  • 1 teaspoon fresh lemon juice
  • 1 2-oz. jar black lumpfish caviar
  • Fresh chives, snipped, for garnish


1. Bring a large saucepan of salted water to a boil. Add potatoes; reduce heat to a brisk simmer and cook until potatoes are easily pierced with a knife, about 15 minutes. Transfer to a paper towel–lined plate and let cool completely. (You may cover and refrigerate potatoes at this point for up to 1 day. Bring to room temperature before continuing.)

2. In a small bowl, whisk together yogurt and lemon juice.

3. Slice potatoes in half crosswise. Thinly slice off ends to help them sit flat. Arrange on a platter. Top each potato half with 1/4 tsp. each yogurt mixture and caviar. Garnish with snipped chives and serve.

  • Prep Time:
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  • Yield: 24 pieces (serving size: 2 pieces)

Nutritional Information

Calories per serving: 37
Fat per serving: 1g
Saturated fat per serving: 1g
Cholesterol per serving: 28mg
Fiber per serving: 1g
Protein per serving: 2g
Carbohydrates per serving: 5g
Sodium per serving: 271mg
Iron per serving: 1mg
Calcium per serving: 20mg

Good to Know

Caviar is much more than a fancy garnish; just 1 tablespoon has more than 1 gram of heart-healthy omega-3s.