Created by Chef Max Shapiro
This recipe was one of my favorite recipes on my brunch catering menu at the Wooden Spoon. This makes for a great lunch with a salad or a side to any summer menu.
- 24 baby red potatoes
- 3/4 cup sour cream
- 24 walnut halves, toasted
- 24 small sprigs of fresh dill or parsley
1. Cook the potato in a pot of boiling water until tender, about 8 to 10 minutes; drain and let cool. Slice off the bottom end of each potato so it sits up right, and slice off a third of the top. (If the potatoes are medium-small cut in half and use both halves.)
2. Using a melon baller, scoop out the potato and fill the hollow with a dollop of sour cream. Top with walnut half and tuck in a spring of fresh dill or parsley.