Red Potato and Cucumber Appetizers

Lighten up your holiday table with Little Red and Green Appetizers which start with a base of colorful fresh vegetables: red potatoes and crisp cucumbers.

Servings: 12


  • 2/3 pound (about 12)   small red potatoes, uniform in size
  • ½ teaspoon salt
  • 6 ounces reduced-fat cream cheese, at room temperature
  • 3 ounces  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


Halve potatoes; cut and discard a very thin slice from skin side of each half. In 2-quart saucepan, cover potatoes with water; add salt. Bring to boiling over high heat, reduce heat, cover and cook until tender, 10 to 15 minutes, depending on size of potatoes. Drain; cool to room temperature. Meanwhile, in small bowl, mix cheese, salmon, lemon juice and pepper to blend thoroughly. With small spoon, mound salmon mixture onto potato halves and cucumber slices, dividing equally (1 to 1 ½ teaspoons each). 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.)

Cal: 63 Chol: 8 mg Sodium: 218 mg
Fat: 3 g Vitamin C 4 mg Potassium: 182 mg
Carb: Fiber: .5 g Protein: 3 g