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Prep Time
10 mins
Total Time
25 mins
Makes 24 cocktail potatoes


Petites Potatoes (any colour)
1/4 cup
Tzatziki Yogourt & Cucumber Dip
60 mL
1 tsp
chopped capers
5 mL
1/2 tsp
finely grated lemon zest
2 mL
1/2 pkg
sliced smoked salmon
63 g
1 pinch
coarsely ground black pepper
dill sprigs (for garnish)


Step 1

Cut each potato in half. Cut a thin slice from the rounded end of each potato half (to sit flat). Place potatoes in a saucepan and cover with salted water. Bring to a boil over high heat. Reduce heat and gently simmer potatoes for 12 min., or until fork tender. Drain and rinse potatoes under cold running water; spread in a single layer on a tray to cool.

Step 2

Meanwhile, combine tzatziki, capers and lemon zest. Cut salmon into strips and roll up to make rosettes. Place a dollop of tzatziki mixture on each potato half; top with a smoked salmon rosette and sprinkle with a little pepper. Garnish with dill.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics 30 Minutes or Less Potluck

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 potato):
1 g
5 g
1 g
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