Potato nibbles

Vegetables, either in dips or with dips, are simple to prepare and delicious to eat. Everyone loves to nibble before a meal or with drinks at barbecues or parties.

Cooking directions

• Scrub the potatoes, but do not peel.
• Boil, microwave or steam until tender, but still firm.
• Slice into rings about 1 cm thick.

Top with chosen topping. Try:

• Curried egg topping: Blend 2 hard boiled eggs, 1/2 teaspoon curry powder, 1/4 cup yoghurt or low-fat mayonnaise together. Spread on each potato slice and garnish with finely diced red pepper or parsley.
• Avocado topping: Mash some avocado and mix with a little lemon juice. Spread on each potato slice and garnish with finely diced red pepper and chives.
• Smoked salmon topping: Spread each potato with low-fat cream cheese. Top with smoked salmon and a sprig of dill or parsley.
• Minted cucumber topping: Blend 1 tablespoon finely chopped mint, 6cm piece of cucumber (peeled and deseeded) and 1/4 cup light sour cream together until smooth. Spread on each potato slice and garnish with extra mint leaves.

Thanks to www.vegetables.co.nz for this recipe.

Ingredients

8 small potatoes, use waxy potatoes such as Nadine, Draga, Frisia