Lemon-Caper Parmesan Potato Salad Bites


How to make Lemon-Caper Parmesan Potato Salad Bites


– Turn “jacket potatoes” into irresistible potato salad bites. Capers offer a twist on traditional relish; they’re actually pickled flower buds and add bright, briny flavor to this appetizer.


– 12 small red potatoes, halved (about 1 1/4 pounds)

– 2 teaspoons olive oil

– ½ cup light sour cream

– 2 tablespoons minced fresh chives, divided

– 2 tablespoons butter, melted

– 2 tablespoons finely chopped drained capers

– 1 ½ teaspoons lemon juice

– ½ teaspoon kosher salt

– ½ teaspoon freshly ground black pepper

– 2 tablespoons grated Parmesan cheese


– Preheat oven to 450°.

– Combine potatoes and oil; toss to coat. Arrange potatoes, cut sides down, in a single layer on a parchment paper–lined baking sheet. Bake at 450° for 20 minutes. Turn potatoes; bake 10 minutes. Remove and cool 20 minutes.

– Preheat broiler to high.

– Using a paring knife, carefully cut a circle in the cut side of potatoes. Using a melon baller or small spoon, remove pulp from potato, leaving a thin shell. Combine pulp, sour cream, 1 tablespoon chives, and next 5 ingredients (through pepper). Evenly fill potato shells with filling; sprinkle with cheese and remaining 1 tablespoon chives.

– Broil potatoes for 2 minutes or until cheese is lightly browned.

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