Simple, elegant, interesting and utterly delicious, these marvelous appetizers pair well with cocktails.


Walnut Stuffed Baby Red Potatoes
Recipe type: Appetizer, Canapes
Cuisine: American
Serves: 24
  • 24 baby red potatoes
  • 3/4 Cup sour cream
  • 24 walnut halves, toasted
  • 24 fresh dill sprigs
  1. Cook potatoes in boiling water for 8 to 12 minutes until just tender.
  2. Drain and cool. Slice off the bottom end of each potato so it sits upright and slice off a third of the top. (If potatoes are medium small cut them in half and use both halves) With a melon baller, scoop out the potato and fill with a dollop of sour cream.
  3. Top with walnut halves and tuck in a sprig of dill.
Shown here with white new potatoes, the potatoes may be interchanged or used in combination for a more dramatic effect.

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