Stuffed New Potatoes With Caviar
Ingredients
- 12 small new potatoes, scrubbed
- 2 large eggs
- 2 tbsp mayonnaise
- 0.5 tsp minced garlic
- 1 tsp fresh parsley, finely chopped, plus more for garnish
- 2 tbsp minced red onions
- 0.5 tsp salt, to taste
- 0.3 tsp freshly ground black pepper
- 1 oz caviar
Instructions
- 1
Place the potatoes in a saucepan, cover with cold salted water, bring to a boil and cook until fork-tender, about 8 to 10 minutes. Hard-boil the eggs simultaneously, about 15 minutes. Transfer both to an ice bath. Peel and dry.
- 2
Trim both ends of each potato so it stands flat. Using a small melon baller, scoop out the center of each potato, leaving a ⅛-inch shell. Reserve the scooped-out potato.
- 3
Peel and chop the hard-boiled eggs. In a bowl, combine the reserved potato scraps, chopped eggs, mayonnaise, garlic, parsley, and red onions. Mix well; season with salt and pepper.
- 4
Season the potato shells inside with salt and pepper. Fill each with the egg-potato mixture.
- 5
Top each stuffed potato with a small spoonful of caviar and a pinch of parsley. Serve at room temperature.