Confetti New Potatoes

Name: Confetti New Potatoes
Yield: 40 hors d’oeuvres
Ingredients: 1 carrot, finely chopped; 2 scallions (green onions), white bulb and 3 inches green, quartered lengthwise and finely chopped; 2 ribs celery, finely chopped; 20 small red new potatoes; 4 tablespoons finely chopped fresh dill; 2 tablespoons Chopped fresh Italian (flat-leaf) parsley; 2 hard-cooked eggs, coarsely chopped; 2 tablespoons finely chopped sweet gherkin pickles; 1 cup mayonnaise; 1 cup sour cream; ½ teaspoon salt; ¾ teaspoon coarsely ground black pepper

Preparation info

40
hors d’oeuvres

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Potato salad in miniature. These pretty nibbles take some time to prepare, but your guests will love them, so be sure you make plenty.

Ingredients

20 small red new potatoes
2 ribs celery, finely chopped
2 scallions (green onions), white bulb and 3 inches green, quartered

Starter
Gluten-free
Vegetarian

Method

Fill a large 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 bailer, very carefully