Red Potatoes with Sour Cream and Caviar
A layer of chives cushions bite-size red potatoes with sour cream and caviar.
- Yield: Makes 32 hors d'oeuvres
- 16 small red potatoes, cooked and chilled
- 2 1/2 tablespoons sour cream
- 4 teaspoons caviar
- Snipped chives, for garnish
With a small melon baller, scoop out some of the uncut top (skin side) of each potato to create a small cavity. Fill each with a small dollop of sour cream, and top with caviar. Garnish with chives. Serve immediately.
Choose the smallest, most blemish-free red-skinned potatoes, allowing 2 to 3 per person. You can either boil or bake the potatoes -- either will work for this dish.