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Red Potato and Cucumber Bites

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Print Recipe
Potato Type: Reds
Prep Method: Boiled

Dish

Appetizer

Prep Time

30 Mins

Cook Time

15 Mins

Serving

Serves 12

Ingredients

  • 2/3 lb. (about 12) small red potatoes, uniform in size
  • ½ teaspoon salt
  • 6 oz. reduced-fat cream cheese, at room temperature
  • 3 oz. sliced smoked salmon, finely chopped
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon coarsely ground black pepper
  • 12 slices (1/2 inch thick) English cucumber
  • Snipped chives, dried dill weed and/or drained capers, for garnish

Preparation

  1. Halve potatoes; cut and discard a very thin slice from skin side of each half.
  2. In 2-quart saucepan, cover potatoes with water; add salt.
  3. Bring to boiling over high heat, reduce heat, cover and cook until tender, 10 to 15 minutes, depending on size of potatoes.
  4. Drain; cool to room temperature.
  5. Meanwhile, in small bowl, mix cheese, salmon, lemon juice and pepper to blend thoroughly.
  6. With small spoon, mound salmon mixture onto potato halves and cucumber slices, dividing equally (1 to 1 ½ teaspoons each).
  7. Arrange on serving plate and add your choice of garnishes.  (If not served immediately, these can be prepared several hours in advance; cover and refrigerate. For best flavor, return to room temperature just before serving.)

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Nutrition Facts Per Serving

Calories

63

Fat

3g

Sodium

218mg

Cholesterol

8g

Vitamin C

4mg

Fiber

.5g

Protein

3g

Potassium

182mg

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