*  Exported from  MasterCook  *
 
                  Potato Salad With Creamy Caviar Dressing
 
 Recipe By     : Bon Appetit February 1996
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beans & Peas                     Bon Appetit Magazine
                 Potatoes                         Salads & Salad Dressings
                 To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3  cup           sour cream
    3      tablespoons   chopped fresh dill
    2      tablespoons   dijon mustard
      1/4  cup           caviar -- plus
    4      teaspoons     caviar
    1      pound         baby red-skinned potatoes
    4      ounces        haricots verts -- trimmed
    2      heads         belgian endive -- sliced
    2                    hard-boiled eggs -- peeled, chopped
    1      bunch         green onions -- chopped
 
 Mix first 3 ingredients in medium bowl to blend.  Fold in 1/4 cup caviar.  Cove
 r and refrigerate.  (Dressing can be prepared 2 hours ahead.  Keep refrigerated
 .)
 
 Cook potatoes in large pot of boiling salted water until tender, about 20 minut
 es.  Using slotted spoon, transfer potatoes to work surface to cool.  Cook bean
 s in same pot of boiling salted water until crisp-tender, about 5 minutes.  Dra
 in.  Rinse beans under cold water to cool.  Cut beans into 1-inch lengths.  Cut
  potatoes into quarters.
 
 Combine potatoes, beans, endive, chopped eggs and green onions in large bowl.  
 Add dressing and toss gently to coat.  Season generously with salt and pepper. 
  Divide salad among 4 plates.  Top each with 1 teaspoon caviar.
 
  MC formatted by Barb at Possum Kingdom using MC Buster & SNT
 
 Converted by MC_Buster.
 
 
 
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