Lemon-Caper Parmesan Potato Salad Bites

12 small red potatoes, halved
2 tsp. Butter Olive Oil
1/2 c. sour cream
2 Tbsp. minced fresh chives, divided
2 Tbsp. Dill Olive Oil
2 Tbsp. finely chopped drained capers
1 1/2 tsp. Sicilian Lemon White Balsamic Vinegar
1/2 tsp. Roasted Garlic Sea Salt
1/2 tsp. freshly ground black pepper
2 Tbsp. grated Parmesan cheese

Preheat oven to 450F. Combine potatoes and Butter Olive Oil, toss to coat. Arrange potatoes, cut side down, in a single layer on a parchment paper lined baking sheet. Bake for about 20 minutes. Turn potatoes and bake another 10 minutes. Remove and cool for 20 minutes. Preheat broiler to high. Using a paring knife, carefully cut a circle in the cut side of the potatoes. Using a melon baller or small spoon, remove pulp from potato, leaving a thin shell. Combine pulp, sour cream,1 Tbsp. chives and the next 5 ingredients. Evenly fill the potato shells with filling, sprinkle with cheese and remaining chives. Broil potatoes for 2 minutes or until cheese is lightly browned.

*Tested in finger Foods Cooking Class

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