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Sour Cream and Caviar Topped Purple Potatoes

Antonis Achileos
Prep time 5 mins
Cook time 10 mins
Yield Makes 18 servings (serving size: 2 potato halves)
This recipe calls for Peruvian purple potatoes, which are topped with sour cream and caviar. These appetizers are quick and colorful!

Ingredients

  • 12 ounces small Peruvian purple potatoes (about 16–18), halved
  • 1 teaspoon salt, divided
  • 1/2 cup light sour cream
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 1–2 ounces caviar

Nutrition Information

  • calories 31
  • fat 1 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1 g
  • carbohydrate 4 g
  • fiber 0.0 g
  • cholesterol 21 mg
  • iron 1 mg
  • sodium 116 mg
  • calcium 20 mg

How to Make It

  1. 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.

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

  3. 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.