This recipe calls for Peruvian purple potatoes, which are topped with sour cream and caviar. These appetizers are quick and colorful!

Laura Zapalowski


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

31 calories; fat 1g; saturated fat 1g; mono fatg; poly fatg; protein 1g; carbohydrates 4g; fiberg; cholesterol 21mg; iron 1mg; sodium 116mg; calcium 20mg.