Little Red and Green Appetizers

• From: United States Potato Board

Ingredients

• 2/3 lb small red potatoes, uniform in size

• 1/2 tsp salt

• 6 oz reduced-fat cream cheese, room temperature

• 3 oz smoked salmon, finely chopped

• 2 tsp fresh lemon juice

• 1/4 tsp coarsely ground black pepper

• 12 slices English cucumber

• Chives, minced (garnish)

• Dill weed (garnish)

• Capers, drained (garnish)

Smoked salmon sits atop red potatoes and crisp cucumbers in this holiday appetizer.

Directions

• Halve potatoes; cut and discard a very thin slice from skin side of each half.
• In 2-quart saucepan, cover potatoes with water; add salt. Bring to a boil over high heat, reduce heat. Cover and cook until tender, 10 to 15 minutes, depending on size of potatoes. Drain; cool to room temperature.
• Meanwhile in small bowl, mix cream cheese, salmon, lemon juice, and pepper to blend thoroughly. With small spoon mound salmon mixture onto potato halves and cucumber slices, dividing equally (1 to 1 1/2 tsp each).
• Arrange on serving plate and add your choice of garnishes.