Instructions: Slice potatoes into 24 (1/4-inch-thick) rounds. In a vegetable steamer, set over boiling water steam 1 layer of potato slices, covered, until tender, 5 to 10 minutes, and cool completely. Steam remaining slices in same manner. Potato slices may be steamed 1 day ahead and kept in a sealed plastic bag, chilled. Bring potato slices to room temperature before proceeding with recipe.

To make Tartare: In a bowl stir together tartare ingredients and salt and pepper, to taste.

To assemble hors doeuvres: Brush tops of potato slices with lemon juice and season with salt and pepper. Top each slice with a heaping 1/2 teaspoon Tartare and a small dollop sour cream.

This recipe yields 24 hors doeuvres.

Yield: 24 hors doeuvres

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