Ingredients:
24 baby red potatoes
3/4 cup sour cream
24 walnut halves, toasted
24 fresh dill sprigs
Directions:
Cook potatoes in boiling water for 8 to 12 minutes until just tender.
Drain and cool.
Slice off the bottom end of each potato so it sits upright and slice off a third of the top.
(If potatoes are medium small cut them in half and use both halves.) With a melon baller, scoop out the potato and fill with a dollop of sour ream.
Top with walnut halves and tuck in a sprig of dill.
Servings: 24
Time preparation: 10 min.
Time total: 22 min.