Caviar on Potato with Creamy Champagne Dressing

Name: Caviar on Potato with Creamy Champagne Dressing
Yield: 4 servings
Ingredients: 1 2 large Yukon gold potatoes, peeled and diced into 1/2-inch cubes (about 1 1/2 to 2 cups); 1 1/2 cup sour cream; 1 1/8 cup sparkling wine; 1 2 tablespoons chives; 1 1/4 teaspoon lemon zest; 1 2 ounces Sterling Royal or other caviar; 1 Salt

From the kitchen of Carly

Buttery Yukon gold potatoes tossed with a silky champagne sour cream, then crowned with briny caviar. It's elegant without pretense, creamy against the pop of each egg, and perfect for when you want something that tastes expensive but doesn't require hours in the kitchen.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 large Yukon gold potatoes, peeled and diced into 1/2-inch cubes (about 1 1/2 to 2 cups)
11/2 cup sour cream
11/8 cup sparkling wine
12 tablespoons chives
11/4 teaspoon lemon zest
12 ounces Sterling Royal or other caviar
1Salt

Instructions

Bring a large pot of generously salted water to a boil. Boil the potatoes until just cooked through, about 5 minutes. Drain and cool immediately; set aside.
In a mixing bowl combine the sour cream, sparkling wine, chives, and lemon zest.
Add the well-drained, cooled potatoes to the dressing and gently mix until combined. Fill 8 shot glasses almost to the rim with potato salad. (You can also use 4 martini or other glasses, Chinese soupspoons, or other small containers.) Top with 1/4 ounce of caviar. Serve immediately or keep chilled until service.