Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs 1135g / 40oz Small new red potatoes Salt

  2. 3 tablespoons 45ml Red wine vinegar - divided

  3. 6 tablespoons 90ml Olive oil - divided

  4. 1/2 cup 118ml Sour cream

  5. 1/2 cup 118ml Mayonnaise

  6. 1 tablespoon 15ml Dijon mustard

  7. 1 Garlic - peeled mashed Salt Fresh ground black pepper

  8. 1 Green bell pepper - cored, seeded and finely diced

  9. 4 tablespoons 60ml Scallions - finely minced

  10. 3 tablespoons 45ml Dill gherkins - finely diced (small)

  11. 1/2 cup 73g / 2.6oz Pimentos - finely diced

Instructions Jump to Ingredients ↑

  1. 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.


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