Lemon Caper Parmesan Potato Salad Bites Recipes

LEMON-CAPER PARMESAN POTATO SALAD BITES

Steps:

• 1. Preheat oven to 450 2. Combine potatoes and oil. Toss to coat. arrange the potatoes cut side down, in a single layer on a parchment lined baking sheet. Bake at 450 for 20 minutes. Turn and bake for 10 minutes. Remove and cool for 20 minutes. 3. Using a paring knife carefully cut a circle in the cut side of the potato. Using a melon baller or a small spoon, remove the pulp, leaving a thin shell. Combine the pulp, sour cream, 1 tablespoon chives, and next 5 ingredients (through pepper). Squash with a fork until pretty smooth, but not pureed. Evenly fill the potato shells with filling. Sprinkle with cheese and remaining tablespoon chives. 4. Broil for 2 minutes or until cheese is lightly browned.

ITALIAN POTATO SALAD WITH ROSEMARY, LEMON AND CAPERS

Steps:

• Cook potato rounds in pot of boiling salted water until just tender, about 10 minutes. Drain. Cool potatoes slightly.
• Whisk oil, lemon juice, capers, rosemary and garlic in medium bowl to blend. Season with salt and pepper.
• Layer 1/4 of potatoes in bottom of medium bowl. Sprinkle with salt and pepper. Sprinkle 2 tablespoons green onions over, then drizzle with 3 tablespoons dressing. Repeat layering 3 more times with remaining potatoes, salt and pepper, green onions and dressing. (Can be made 6 hours ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.)