Confetti new potatoes
40 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | smalls | Red new potatoes |
| 2 | Stalks celery -- finely chopped | |
| 2 | Green onion -- finely chopped | |
| 1 | Carrot -- finely chopped | |
| 2 | Eggs, hard-boiled -- coarsely chopped | |
| 2 | tablespoons | Sweet gherkins -- finely chopped |
| 4 | tablespoons | Fresh dill -- finely chopped |
| 2 | tablespoons | Parsley -- chopped |
| ½ | teaspoon | Salt |
| ¾ | teaspoon | Black pepper -- coarsely ground |
| 1 | cup | Mayonnaise |
| 1 | cup | Sour cream |
Directions
Fill a saucepan with water, and bring to a boil. Drop the potatoes into the boiling water and cook until tender, 12 to 15 minutes.
Drain and set aside to cool. When the potatoes are cool enough to handle, cut each in half. Cut a tiny slice off the bottom of each potato half so it can stand upright. Using the small scoop of a melon baller, very carefully scoop out the center of each potato half, leaving a potato shell. Place the scooped-out potato centers in a bowl. Reserve the shells. Gently toss the potato centers with the celery, scallions, carrot, eggs, gherkins, 2 tbsp of the dill, parsley, salt and pepper. Mix the mayonaise and sour cream together and fold into the potato salad. Adjust the seasonings, and with a small spoon, carefully mound into the potato shells. Refrigerate, covered, until ready to serve. Sprinkle with the remaining 2 tbsp dill before serving and arrange on a decorative platteror in a flat basket.
Recipe By : New Basics Cookbook From: Meg Antczak Date: 10-18-95 (21:21) (159) Fido: Cooking