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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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~Little bit country with a little bit of city thrown in~ Ingredients:
24 (or so )red-skinned potatoes,quartered |
1 cup homemade mayonnaise |
1/4 cup parsley,fresh,minced |
1/4 teaspoon black pepper,freshly,ground |
3 cups sour cream |
3/4 pound salmon freshwater caviar |
olive oil |
Directions:
1. Parboil the potatoes until tender,drain,cool,set aside.
2. Thread potatoes onto 12 skewers,and let them cool completely.
3. Mix together,mayonnaise,parsley,pepper,brush potatoes with this mixture.
4. Brush your grill with olive oil,place potatoes on rack and cook for about 10 minutes,turning,cook until nice and golden,and all the mayonnaise is gone on the outsides.
5. Place the kabob on a plate,and place a good sizeable dollop of sour cream and top off with Caviar.
6. Serve hot
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