Mini Potato-Caviar Bites Recipe

Meet my solution for lingering CSA potatoes. My CSA farm produce share runs from May to October and you know what I've been putting off for the past few weeks? Using the potatoes from said deliveries. We are talking a solid 10-15 pounds of potatoes. Why? Because they're never labeled (Waxy? Russet? JUST TELL ME!)  and I don't want to read the 5 paragraph overly poetic email newsletter they send to figure out what the heck they are. And then they're in brown paper bags...and I forget. You only make the mistake of making a specific soup or mashed potatoes with waxy variety spuds once before you're a little more cautious with your recipe freestyling. So now that we are in the crush of content creation projects right now (I literally have over three gallons of different nut milk in my fridge) and my pantry is overflowing with potatoes, they needed to go. STAT spud removal.

So if you have baby or 'new' potatoes hanging around, this can become the perfect holiday appetizer. Topped with sour cream (or plain Greek or Icelandic yogurt) and caviar, pickled onions and herbs these stupid, tripping hazard potatoes have become beautiful little bites of art. And to clarify, this is not caviar-caviar. This is vegetarian seaweed caviar from IKEA, the greatest pantry on Earth. Which I bought completely on a whim and have just now decided what to do with said purchase. Just look at how photogenic it is. 

Nutritionally, potatoes are a great source of Vitamin C. They're the way less attractive, Midwest cousin of the Vitamin C queen, the warm weather citrus. Just the other day I boiled and then roasted them to pair with an egg. SO GOOD. 

Mini Potato-Caviar Bites

makes enough for 6 as an appetizer 

/// Ingredients ///

• 6 baby/new potatoes
• 1/4 cup sour cream/strained plain yogurt
• 2 1/2 T seaweed caviar 
• 2 T pickled red onion
• fresh parsley
• salt and pepper to taste

/// Directions /// Scrub potatoes clean. Slice in half and add to a large pot of water on the stove. Bring to a boil and cook until the potatoes can be pierced with a fork. Drain and allow to cool. Potatoes can be warm, but if they're hot they'll make the sour cream slide off. Add a dollop of sour cream to each, top with a small spoonful of 'caviar', 1-2 pickled red onion slices, chopped parsley and salt and pepper. Serve on a platter.