For this dish you will need rather large new potatoes. They can either be served as an accompaniment to a special dish or alone as a separate course.
4 large new potatoes, scrubbed
1 teaspoon salt
½ teaspoon black pepper
5 fl. oz. sour cream
4 teaspoons black caviar
1 tablespoon’ finely chopped fresh parsley
Place the potatoes in a large saucepan. Cover with cold water and add the salt. Place the pan over moderately high heat and bring the water to the boil. Reduce the heat to low and cook the potatoes for 15 to 20 minutes, or until they are tender.
Using a slotted spoon, remove the potatoes from the pan and drain them on kitchen paper towels. Using a teaspoon, scoop out about one-quarter of each potato. Sprinkle the cavity with the pepper. Place one-quarter of the sour cream in each cavity and top with 1 teaspoon of the caviar.
Sprinkle with the parsley and serve at once.