Baby Potatoes with Crème Fraîche and Caviar
You'll need at least 2 to 3 ounces of caviar for this hors d'oeuvre. However, recipe developer Julia Turshen says, "Use as much as you like."
• 1-1/2 pounds tiny new potatoes or baby Dutch yellow potatoes (about 16 potatoes)
• 1/2 cup crème fraîche or sour cream
• Fresh dill, snipped into small fronds
Wash potatoes. In medium saucepan, cook potatoes, covered, in small amount of boiling salted water 12 to 15 minutes or until tender. Drain; let stand until cool enough to handle.
When potatoes are cool, cut in half lengthwise. If necessary, cut thin slice from bottom to keep potato upright. Top each half with crème fraîche, caviar, and dill frond. Makes 8 servings.