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Stuffed New Potatoes
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Dozen New potatoes; scrubbed
Large Eggs
Tablespoon Homemade or prepared mayonnaise
/2 Teaspoon Minced garlic
Teaspoon Finely−chopped parsley
Tablespoon Minced red onions
Ounce Caviar
Place the new potatoes in a sauce pan and cover with water. Season the water
with salt. Bring the liquid up to a boil and reduce the heat to medium. Cook
the potatoes until fork tender, about 8 to 10 minutes. Place the eggs in a
saucepan and cover with water. Bring the water up to a boil and reduce the
heat to a simmer. Cook the eggs for 15 minutes after the heat has been
reduced. Remove both potatoes and eggs from the water and shock in an ice
bath. Remove the potatoes and eggs when cooled and pat dry. Using a paring
knife, cut the tip of the potato off on both sides, vertically, so the
potato will stand straight up. Using a small melon baller, scoop out the
center of the potatoes, leaving about a 1/8−inch shell, reserving the potato
scraps. Peel and chop the eggs. In a mixing bowl, combine the reserved
potato scraps, chopped eggs, mayonnaise, garlic, parsley and onions. Mix
thoroughly. Season the mixture with salt and pepper. Season the new potato
with salt and pepper. Fill each potato with the potato mixture. Top each
potato with caviar and garnish with parsley. This recipe yields 12 stuffed
potatoes.
Stuffed New Potatoes
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