Potato pass-arounds

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

1. Scub potatoes, (do not peel).
2. Boil or steam until tender but firm.
3. Slice into rings about 1cm thick. 
4. Top with garnish  from the selection below.

AVOCADO

• Mash avocado and mix with a little lemon juice.
• Spread on a potato slice and garnish with finely diced red capsicum and chopped chives

SMOKED SALMON

• Spread cream cheese on a potato slice.
• Top with smoked salmon and a sprig of dill or parsley

MINTED CUCUMBER

• Blend 1 Tbsp finely chopped mint, a 6 cm piece of cucumber (peeled and seeded) and ¼ cup yoghurt or mayonnaise together.
• Spread on a potato slice and garnish with extra mint leaves.

CURRIED EGG

• Blend 2 hard boiled eggs, ½ tsp curry powder, ¼ cup yoghurt or mayonnaise together.
• Spread on a potato slice and garnish with finely diced green capsicum.