Caviar and Potato Salad Tartlets
While he owned a catering business, Jean-Claude Szurdak served this dish at many parties for heads of state, and it was always a huge hit. He recommends using store-bought frozen all-butter puff pastry or buying the pastry shells from a local bakery. These tartlets are delicious with any kind of caviar, from beluga to salmon. More Brunch Recipes
January 2004
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Recipe Summary
Ingredients
Directions
Make Ahead
The pastry shells can be stored in an airtight container overnight. Recrisp in a 350° oven. The potato salad can be refrigerated overnight. Let return to room temperature before using.
Suggested Pairing
Contrast the creamy potato salad and briny caviar here with a brut Champagne or a dramatic and aromatic dry French white.