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

Laura Zapalowski

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Antonis Achileos

Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Yield:
Makes 18 servings (serving size: 2 potato halves)
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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 fat 0g; poly fat 0g; protein 1g; carbohydrates 4g; fiber 0g; cholesterol 21mg; iron 1mg; sodium 116mg; calcium 20mg.
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