Nutrition per serving may change if servings are adjusted.
12 very small new potatoes
½ cup reduced-fat sour cream
¼ cup nonfat yogurt
¼ cup finely chopped fresh chives
2 ounces black caviar, ( ¼ cup)
Freshly ground pepper, (optional)
Place potatoes in a medium saucepan with water to cover and bring to a boil. Reduce heat to low and cook until tender, 10 to 15 minutes. Drain the potatoes, and cool under running water. Refrigerate until chilled.
While potatoes are chilling, combine sour cream and yogurt.
When potatoes are thoroughly chilled, cut them in half. Cut a small slice off of each rounded end so that the potatoes sit without rolling. Place a teaspoonful of the sour cream mixture on each potato. Top with chives and ½ teaspoon of caviar. Top with freshly ground pepper, if desired.
76 calories;1 g fat(0 g sat); 1 g fiber; 14 g carbohydrates; 2 g protein; 21 mcg folate; 16 mg cholesterol; 1 g sugars; 0 g added sugars; 69 IU vitamin A; 9 mg vitamin C; 23 mg calcium; 1 mg iron; 50 mg sodium; 395 mg potassium