Recipe - Red-Potato Salad In Sour Cream Vinaigrette

2 One half pound Small new red potatoes
Salt
3 tablespoon Red wine vinegar, divided
6 tablespoon Olive oil, divided
One half cup Sour cream
One half cup Mayonnaise
1 tablespoon Dijon mustard
1 lg Clove garlic; peeled, mashed
Salt
Fresh ground black pepper
1 Green bell pepper, cored,
seeded and finely di
4 tablespoon Finely minced scallions
3 small Dill gherkins, finely minced
One half cup Finely minced pimentos

Cook the potatoes in boiling salted water about 20 to 25 minutes, or until
just tender. Drain and, when cool enough to handle, cut potatoes in half if
large. Place them in a salad bowl. Sprinkle with 2 tablespoons of vinegar
and 4 tablespoons of oil, toss lightly and set aside. Combine the remaining
vinegar, oil, sour cream and mayonnaise in a bowl, add the Dijon mustard
and garlic, and whisk until smooth. Season the dressing with salt and
pepper and set aside. Add the green pepper, scallions, gherkins, pimentos
and dressing to the potatoes. Toss gently and refrigerate for 2 to 4 hours
before serving. To serve, return to room temperature and adjust the
seasoning to taste. Serves 6.

From `Art of Seasonal Cooking' by Perla Meyers.

Posted to MCRecipe Digest V1 #644 by Nancy Berry nlberry@prodigy.net on
Jun 11, 1997