See Also: Appetizers · Salads
Tiny Potatoes for Appetizers
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Or serve as a side dish...or on salad greens.
2 hard cooked eggs, peeled and chopped
10-12 or more baby potatoes
1 teaspoon good quality Dijon mustard
1/2 cup yogurt, strained several hours
1/4 cup canned sardines, or smoked salmon, optional
sea salt
freshly ground pepper
snipped chives or green onion tops
First hard cook the eggs, peel, and chop. Set aside. Wash but do not pare the potatoes. Place in bowl, cover, and microwave on high about 5 minutes, or until tender but still firm. Set aside to cool. Combine remaining ingredients, using sour cream or creme fraiche instead of yogurt, if desired. If using the yogurt, discard the liquids and use the "yogurt cheese". Add the chopped eggs to the dip. Place dip in a bowl, stick toothpicks into the potatoes, and dip away! This makes a great salad by arranging on salad greens.
Recipe created 2006-04-13.
