Name: Purple Potatoes with Sour Cream and Caviar
Yield: Makes 6 (hors d’oeuvre) servings
Ingredients: 1 1/4 lb small Peruvian Blue potatoes, peeled; 1/4 cup sour cream; 1 oz caviar or salmon or lumpfish roe, drained (2 tablespoons)

For a Fourth of July theme, top these bluish purple potatoes with salmon or red lumpfish roe.

Active time: 20 min Start to finish: 35 min

Recipe information

Yield
Makes 6 (hors d’oeuvre) servings

Ingredients

1 1/4 lb small Peruvian Blue potatoes, peeled

1/4 cup sour cream

1 oz caviar or salmon or lumpfish roe, drained (2 tablespoons)

Preparation

Step 1
Cut potatoes crosswise into 1/4-inch-thick slices. Cover with salted cold water by 1 inch, then simmer gently until just tender but not falling apart, 8 to 10 minutes. Transfer with a slotted spoon to a baking sheet lined with paper towels and spread in 1 layer to cool to room temperature.
Step 2
Season well with salt and pepper and transfer to a large platter. Spoon 1/2 teaspoon sour cream onto center of each potato slice and top with 1/4 teaspoon caviar.

TagsPotato Root Vegetable Vegetable Sour Cream Dairy Caviar Fish Seafood Starter Vegetarian Nut Free Gluten Free Easy Quick 5 Ingredients or Fewer Simmer New Years Summer Gourmet

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