Red-Potato Salad In Sour Cream Vinaigrette

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Small new red potatoes
		Salt
3 tablespoons	45ml	Red wine vinegar - divided
6 tablespoons	90ml	Olive oil - divided
1/2 cup	118ml	Sour cream
1/2 cup	118ml	Mayonnaise
1 tablespoon	15ml	Dijon mustard
1		Garlic - peeled mashed
		Salt
		Fresh ground black pepper
1		Green bell pepper - cored, seeded and finely diced
4 tablespoons	60ml	Scallions - finely minced
3 tablespoons	45ml	Dill gherkins - finely diced (small)
1/2 cup	73g / 2.6oz	Pimentos - finely diced

Recipe Instructions

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.

Source:
"Art of Seasonal Cooking" by Perla Meyers

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