posted by Debbie 07-17-98 7:59 PM
Viennese Potato Salad
2 1/2 lbs. small new potato
3 tbs. red wine vinegar, divided
1/2 cup mayonnaise
2 tbs. fresh minced chives
1 garlic clove, pressed
1 green bell pepper,chopped
1 green onion, minced
6 tbs. olive oil, divided
1/2 cup sour cream
1/4 cup fresh minced parsley
1 tbs. Dijon mustard
salt and peper
3 small sweet gherkin pickles, chopped
Cook potatoes till just tender, approx. 25 minutes; drain and cool. Cut potatoes in half. Place in large bow, mix in 4 tbs. olive oil and 2 tbs. vinegar
Whisk remaining 2 tbs. olive oil, 1 tbs. vinegar, sour cream, mayonnaise, parsley, chives, mustard, and garlic in small bowl.
Season with salt and pepper.
Add bell pepper,onions, pickles and dressing to potatoes and toss gently. Cover tightly and refrigerate 4 hours to blend flavors.
Can be prepared 1 day ahead, let stand 2 hours at room temp.
before serving.