Red Potato Salad

• 2-1/2 lb. small new red potatoes
• 6 Tbsp. olive oil, divided
• 3 Tbsp. red wine vinegar, divided
• 1 bell pepper, finely chopped
• 1/2 c. diced pimento, drained
• 1 green onion, minced
• 3 small dill pickles, finely chopped
• 1/2 c. sour cream
• 1/2 c. mayonnaise
• 1/4 c. minced fresh parsley
• 2 Tbsp. minced fresh chives
• 1 Tbsp. Dijon mustard
• 1 garlic clove, pressed
• Salt and pepper to taste

1. In a large pot of salted boiling water, cook potatoes 25 minutes or until just tender. Drain and cool 15 minutes. Cut potatoes in half and place in a large bowl. Stir in 4 tablespoons olive oil and 2 tablespoons vinegar. Add bell pepper, pimento, onion and pickles and toss gently to combine. Whisk together remaining 2 tablespoons olive oil and 1 tablespoon vinegar with sour cream and next 5 ingredients. Season to taste with salt and pepper. Pour dressing over vegetables, tossing gently to coat. Cover tightly and chill 4 hours to blend flavors. Serve at room temperature. Serves 6.

new red potatoes, olive oil, red wine vinegar, bell pepper, pimento, green onion, dill pickles, sour cream, mayonnaise, fresh parsley, fresh chives, mustard, garlic, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=65817 (may not work)