| 15 | small new potatoes (1 1/2 pounds) |
| 2/3 | cup sour cream |
| Dill weed sprigs or chopped fresh chives |
| 1. | Heat 1 inch 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. |
| 2. | 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.) Top each potato half with 1 teaspoon sour cream and dill weed. Cover and refrigerate about 2 hours or until chilled. |
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| You save more than time by not peeling potatoes. You save nutrients, as well! All of the fiber and most of the vitamin C is located in or just under the skin. |
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| Top potatoes and sour cream with a small amount of red caviar for an elegant party appetizer. |
Nutrition Information:
35 ( 10 ); 1 g ( 1 g); 5 mg; 5 mg; 5 g ( 0g); 1 g 0%; 2 %; 0%; 2 % 1/2