Caviar on Potato with Creamy Champagne Dressing

Ingredients for Caviar on Potato with Creamy Champagne Dressing

• 2 large Yukon gold potatoes, peeled and diced into 1/2-inch cubes (about 350 to 475ml )

• 120ml soured cream

• 1/8 cup sparkling wine

• 2 tablespoons chives

• 1/4 teaspoons lemon zest

• 60g Sterling Royal or other caviar

• Salt

How to make Caviar on Potato with Creamy Champagne Dressing

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 soured 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 5g of caviar. Serve immediately or keep chilled until service.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.