Red Potato and Cucumber Bites

At a Glance

  • Potato Type: Reds
  • Prep Method: Boiled
  • Cuisine: American
  • Yield: 10
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:


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.)

Calories: 63 Fat: 3g Cholesterol: 8mg Sodium: 218mg Vitamin C: 4% Fiber: 0.5g Protein: 3g Potassium: 182mg

Review This Recipe

Review this Recipe

  • Please enter a whole number from 1 to 5
  • This field is for validation purposes and should be left unchanged.