Tiny Potato Appetizers (try with horseradish)

[Guest guest]

Tiny Potato Appetizers

 

12 new red-skinned potatoes, 1 1/2 in. diameter

freshly ground black pepper

1/2 cup sour cream

2 tablespoons ripe black olives, chopped

2 tablespoons chives or green onion tops, finely chopped

watercress or parsley for garnish

 

Cook potatoes in boiling water until tender. Or, prick skins with a

fork to release steam, and microwave on 100% power about 12 minutes.

Slice potatoes in half crosswise. Remove a small scoop from each half

 

with a melon baller or small spoon.

Grind pepper onto potatoes. Fill each hollow with a dollop of sour

cream and top with ripe olives and chives. Serve on a bed of

watercress.

Variation: For a change of pace, mix sour cream with Dijon mustard or

 

horseradish to taste. Serves 24.