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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


  1. 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.

Cook's Notes

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.

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