Aren’t these potatoes pretty, all dressed up in their red and green? I made them a few years ago, before my retirement, for an office Christmas Party. Even among people unfamiliar with the pleasures of caviar as a garnish, these pretty little potatoes were a big hit. These bite-size potatoes were so simple to whip up, yet looked so elegant on the cocktail buffet table. And best of all, you can make them a day in advance, perfect for office parties or when you want to have more time to relax with your holiday guests.
Now I realize some people will coil away from anything “Caviar”, thinking fishy fish eggs. Believe me, these little jewels aren’t “fishy” at all. Caviar as a garnish is a wonderful touch, lending sophistication to any occasion.
Christmas Party Potato Platter with Fresh Dill & Red Caviar
15 small new potatoes (1 1/2 pounds)
2/3 cup sour cream
Dill weed springs for garnish
Red caviar for garnish (see note)
Heat water to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Simmer 20 to 25 minutes or until tender; drain and cool.
Cut potatoes in half; place cut sides up on serving tray. (Cut thin slice from bottom of each potato half, if necessary, to help stand upright.)
With a small spoons, create a small well in the center of each potato half. Place pulp in a bowl. Mash well with sour cream until smooth. Taste and season with a little salt and pepper if desired.
Top each potato half with about 1 teaspoon of the sour cream mixture. Garnish with fresh dill and a little red caviar. Cover and refrigerate about 2 hours or until well chilled.
Note: If red caviar is unavailable or if you are hesitant to use red caviar, the same look can be accomplished using finely diced red bell peppers. For additional flavor, use the roasted red peppers from a jar.