Ingredients:
2 lbs potatoes
4 tablespoons olive oil
1 tablespoon dill vinegar or 1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sweet paprika
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup minced green bell peppers
1/2 cup minced red bell peppers
1/2 cup minced celery
3/4 cup minced onions
1/4 cup minced dill pickles
1 clove minced garlic
1 1/2 cups sour cream
2 hard-boiled eggs, chopped
Directions:
Boil the potatoes in salted water for 25 minutes, or until just tender.
Drain, let cool enough to be handled and peel.
Cut into 1/2 inch slices and put in a large bowl.
Whisk together the olive oil, vinegar, mustard, paprika and salt and pepper and pour dressing over potatoes; add the bell pepper, 1/2 cup of the onion, the garlic clove and toss.
Let salad marinate, loosely covered and at room temperature, for 1 hour.
Stir in sour cream, egg, 1/4 cup onion and dill pickles and season to taste.
Chill salad, covered, for 2 hours or overnight.
Serve at or close to room temperature.
Servings: 10-8
Time preparation: 20 min.
Time total: 45 min.