New potatoes topped with a bit of sour cream and caviar is a sophisticated addition to your cocktail party spread.

Source: EatingWell Magazine, Holiday Issue 1996




Ingredient Checklist


Instructions Checklist
  • 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 1/2 teaspoon of caviar. Top with freshly ground pepper, if desired.

Nutrition Facts

76 calories; protein 2.5g; carbohydrates 14g; dietary fiber 1.3g; sugars 1.2g; fat 1.1g; saturated fat 0.5g; cholesterol 15.9mg; vitamin a iu 68.8IU; vitamin c 9.1mg; folate 21.2mcg; calcium 23.5mg; iron 0.8mg; magnesium 27.6mg; potassium 394.8mg; sodium 50.2mg; thiamin 0.1mg.

1 starch