Caviar on Potato with Creamy Champagne Dressing
['2 large Yukon gold potatoes, peeled and diced into 1/2-inch cubes (about 1 1/2 to 2 cups)', '1/2 cup sour cream', '1/8 cup sparkling wine', '2 tablespoons chives', '1/4 teaspoon lemon zest', '2 ounces Sterling Royal or other caviar', 'Salt']
Bring a large pot of generously salted water to a boil. Boil the potatoes until just cooked through, about 5 minutes. Drain and cool immediately; set aside.
In a mixing bowl combine the sour cream, sparkling wine, chives, and lemon zest.
Add the well-drained, cooled potatoes to the dressing and gently mix until combined. Fill 8 shot glasses almost to the rim with potato salad. (You can also use 4 martini or other glasses, Chinese soupspoons, or other small containers.) Top with 1/4 ounce of caviar. Serve immediately or keep chilled until service.
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