Antonis Achileos
Prep Time
5 Mins
Cook Time
10 Mins
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!

How to Make It

Step 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.

Step 2

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

Step 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.

Ratings & Reviews

good, if you like caviar

November 13, 2016
These were easy to make and quite delish, although my spouse wasn't as fond of them.  I used small red potatoes.

jgcookin's Review

February 08, 2014
Made using small Yukon Gold and Purple Fingerlings that I cut into chunks the same height as the halved Yukon's. Made for vegetarian party and used Ikea's seaweed topping "caviar." We agreed that it would make an awesome passed hors d'oeuvre, very classy and ridiculously easy!