12 small new potatoes (about 1 1/2 pounds)
1/2 cup fat-free sour cream
2 tablespoons chopped fresh chives

Heat 1 inch water to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Simmer 20 to 25 minutes or until tender; drain and cool. Cut potatoes in half; place cut sides up on serving tray. (Cut thin slice from bottom of each potato half, if necessary, to help stand upright.) Top each potato half with 1 teaspoon sour cream. Sprinkle with chives. Cover and refrigerate 2 hours or until chilled.

Serves: 24

It’s very important to me that people who are actual chefs and other professionals in the culinary world, understand that I’m not, and have never held myself out as being, like a CIA trained chef. ~ Ted Allen

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