Museum of Science & History New Potatoes W/ Caviar

1. 1

   Gently boil the potatoes in salted water, until tender.

2. 2

   Try not to allow the skins to crack.

3. 3

   Set aside to cool.

4. 4

   Mix remaining ingredients (except caviar) until smooth and creamy.

5. 5

   Chill for about 30 minutes.

6. 6

   When potatoes are cool enough to handle, and sour cream mixture is chilled- Slice each potato in half.

7. 7

   Using a small melon baller, or spoon- scoop out a small well in the middle.

8. 8

   Try to leave some of the potato on the sides and bottom for support.

9. 9

   Cut a small slice from the bottom (uncut) side of the potato so they will lay flat on a platter and not roll around.

10. 10

    Fill the well of the potatoes with the sour cream/cream cheese mixture.

11. 11

    If you want to be a Fancy Nancy, use a piping bag- otherwise just use a spoon.

12. 12

    *Using a plastic spoon* (this is important because caviar takes on a metallic taste if you use a metal utensil.

13. 13

    Technically you're supposed to use a spoon made out of pearl- if you're lucky enough to own one of these, then go nuts) top each of the potatoes with a tiny blob of caviar.

14. 14

    You could also top these w/ sprigs of fresh dill, or a sprinkling of chives, however I don't care for either, so I leave it out.

* Per serving · 4 servings · Values may vary.