Recipe courtesy of Gourmet Magazine
Show: Cooking Live
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1 hr 20 min
1 hr 10 min
10 min
24 hors d'oeuvres


For "Tartare":


Slice potatoes into 24 (1/4-inch-thick) rounds. In a vegetable steamer, set over boiling water steam 1 layer of potato slices, covered, until tender, 5 to 10 minutes, and cool completely. Steam remaining slices in same manner. Potato slices may be steamed 1 day ahead and kept in a sealed plastic bag, chilled. Bring potato slices to room temperature before proceeding with recipe.

To make "tartare": In a bowl stir together "tartare" ingredients and salt and pepper, to taste.

To assemble hors d'oeuvres: Brush tops of potato slices with lemon juice and season with salt and pepper. Top each slice with a heaping 1/2 teaspoon "tartare" and a small dollop sour cream.

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