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| 2 1/2 x ca. 450 g | Small new red potatoes |
| | salt |
| 3 Esslöffel | red wine vinegar divided |
| 6 Esslöffel | olive oil divided |
| 1/2 Tasse | sour cream |
| 1/2 Tasse | mayonnaise |
| 1 Esslöffel | dijon mustard |
| 1 gross | Clove garlic; peeled, mashed |
| | salt |
| | black pepper freshly ground |
| 1 | Green bell pepper, cored, seeded and finely di |
| 4 Esslöffel | Finely minced scallions |
| 3 klein | Dill gherkins, finely diced |
| 1/2 Tasse | Finely diced pimentos |
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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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