Potatoes thoroughly wash with brush. We will cook with the skin. Take each potato, cut off the bottom a bit for stability, then cut off the lid and spoon cut out the middle. Get these "barrels".

Drop the kegs in salted water and boil until soft. The time depends on the cultivar. It took me 10 minutes. Take out of water and give to dry - a few minutes, during this time, they will become perfectly dry.

In a pan pour little more oil and sauté the potatoes until Golden brown. Take out and put on a napkin to glass excess oil.

Meanwhile, prepare the sauce. Take any herbs to your taste - I had parsley, dill, coriander, spring onion and clove young garlic, - grind, add a pinch of salt and lightly mash with a spoon - so the greens just let the juice and became more aromatic.

Add sour cream (or plain yogurt), doselevel to taste. The sauce is ready.

Blend the sauce in barrels

Cut thin slices of cucumber, radish, tomato cut into 4 pieces. And placed in barrels again to your taste. In one barrel the cucumber, the other tomato, in the third radishes, etc., can all together put in just a little bit.

In the part of the barrels I put a piece of herring and pickles (For my taste they were the most delicious). Decorate with capers (optional) and herbs. By the way, you can put vegetables and little ribbons of bacon - also very tasty.

Here is the spring cuts out. Very fresh, hearty and delicious. A real taste of spring. When I called his household to the tasting, I didn't expect that they'll eat them almost immediately. Well, very good work! I was "put on view" that such a yummy need to do more! The only one drawback is not enough! Need to do more of. Take this recipe for myself - ahead of the barbecue season. While build a fire, fry the skewers - this appetizer is very, very handy.. Bon appetit to You and your family