*  Exported from  MasterCook  *
 
                 Red-Potato Salad in Sour Cream Vinaigrette
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  pounds        Small new red potatoes
                         Salt
    3      tablespoons   Red wine vinegar -- divided
    6      tablespoons   Olive oil -- divided
      1/2  cup           Sour cream
      1/2  cup           Mayonnaise
    1      tablespoon    Dijon mustard
    1      large         Clove garlic; peeled -- mashed
                         Salt
                         Fresh ground black pepper
    1                    Green bell pepper, cored -- seeded and finely di
    4      tablespoons   Finely minced scallions
    3      small         Dill gherkins -- finely diced
      1/2  cup           Finely diced 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.
 
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