Potatoes, onions and more.

Little Red and Green Appetizers


Lighten up your holiday table with Little Red and Green Appetizers which start with a base of colorful fresh vegetables: red potatoes and crisp cucumbers.


2⁄3Pound(about 12) small red potatoes, uniform in size
6Ouncereduced-fat cream cheese, at room temperature
3Ouncesliced smoked salmon, finely chopped
2Teaspoonteaspoons fresh lemon juice
1⁄4Teaspoonteaspoon coarsely ground black pepper
12Slice(1/2 inch thick) English cucumber
 Unknown•Snipped chives, dried dill weed and/or drained capers, for garnish


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 boiling 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 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 ½ teaspoons each). Arrange on serving plate and add your choice of garnishes. (If not served immediately, these can be prepared several hours in advance; cover and refrigerate. For best flavor, return to room temperature just before serving.)


12 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time30 minutes
Cook time15 minutes