This recipe adapts one of Martha Stewart’s inventions.  Martha sliced small potatoes in half for a one bite appetizer, then topped with sour cream and caviar. Try this summer variation.

Ingredients:

• 1 pound baby new red potatoes
• 1 cup sour cream
• 1/2 packet Frontier Soups’ Lemony Dill dip mix
• 8 ounces radish, sliced in rounds
• Colored sea salt

Potato Radish Recipe Directions:

1. Boil whole potatoes for 15 minutes, drain and cool.
2. Blend sour cream with dill mix and let stand 15 minutes.
3. Slice each potato in half and place on plate cut side up. (May also need to make a small slice on the bottom of each potato to allow potatoes to sit firmly.)
4. Top each potato with a spoonful of sour cream mixture.
5. Place a round of radish on top and sprinkle salt over all.
6. May refrigerate ahead of time and serve cold.