FESTIVE POTATO BITES

12 small red potatoes, uniform in size
1/2 teaspoon salt
6 ounces cream cheese, room temperature
3 ounces sliced smoked salmon, finely chopped
2 teaspoons fresh lemon juice
1/4 teaspoon coarsely ground black pepper
12 slices (1/2-inch thick) cucumber
Snipped chives, dried dill weed or drained capers, for garnish

Halve potatoes. Cut and discard a thin slice from skin side of each slice, to create a base for setting potato halves on a plate.

In pan, cover potatoes with water; add salt. Bring to boil on high heat, reduce heat, cover and cook until tender, 10-15 minutes, depending on size of potatoes. Drain; cool to room temperature.

Mix cheese, salmon, lemon juice and pepper. With small spoon, mound salmon mixture onto potato halves and cucumber slices, dividing equally (1 to 1 1/2 teaspoons each). Arrange on serving plate and add choice of garnishes.

TO MAKE AHEAD:
These can be prepared several hours in advance; cover and refrigerate. For best flavor, return to room temperature before serving.

Yield: 10-12 servings
Source: the U.S. Potato Board