Red Potato Salad

• 2 1/2 lbs small red potatoes
• 1 tablespoon kosher salt
• 1 tablespoon lemon juice
• 1/2 cup sour cream or 1/2 cup creme fraiche
• 1/2 cup mayonnaise
• 1/4 cup fresh basil, cut into thin strips
• 1/4 cup minced fresh italian flat leaf parsley
• 1 clove garlic, finely minced
• 2 tablespoons vinegar (I use white wine vinegar)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon fresh ground black pepper
• 1/2 teaspoon salt

1. Cover potatoes with lightly salted water and add lemon juice.
2. Bring to a boil, reduce heat to medium, and cook potatoes until tender when pierced with the point of a knife, about 12 minutes.
3. Drain and cool.
4. Meanwhile, whisk together the rest of the ingredients.
5. Cut the potatoes into serving size pieces (no need to peel) and mix with the dressing.
6. Chill until serving time.

red potatoes, kosher salt, lemon juice, sour cream, mayonnaise, fresh basil, fresh italian, clove garlic, vinegar, worcestershire sauce, dijon mustard, fresh ground black pepper, salt

Taken from www.food.com/recipe/red-potato-salad-91343 (may not work)