When the very first tiny new potatoes appear in markets or gardens, it is a cause for celebration! This ultra-easy recipe combines these tender little gems with a creamy calcium-rich dip full of flavor, and the presentation brings families and friends together to enjoy the pleasure of simple seasonal delights.
Makes a terrific party dish, too!
24-28 tiny new potatoes, 1 inch to 1 ½ inches in diameter
½ cup low-fat sour cream
½ cup low-fat plain yogurt
2 tablespoons minced chives
1 teaspoon minced fresh thyme
Salt and freshly ground black pepper, to taste
1. In a large pot, cover the potatoes with water and bring to a boil over high heat. Reduce the heat, cover, and simmer 15-20 minutes, or until the largest potatoes are tender.
2. For the dip, combine the sour cream, yogurt, chives, and thyme in a small bowl, mixing thoroughly with a fork. Season with salt and pepper.
3. Place the small bowl in the middle of a warmed platter. Arrange the potatoes around it and spear each one with a toothpick for handling. Serve the potatoes hot.