Ingredients:
1 lb red potatoes ( “new potatoes”, about golf ball size, not much bigger Whatever size, try to have them all about th e)
1 tablespoon olive oil
1 dash garlic powder
1 tablespoon chopped parsley ( stems removed)
1 scallions, sliced thinly ( both green and white parts)
1 tablespoon dill pickles, chopped finely ( I like Clausen)
1/4 cup sour cream
1/2 teaspoon sugar
1 tablespoon red wine vinegar
1/4 teaspoon celery seeds
salt and pepper
chopped black olives (optional)
finely chopped red bell peppers (optional)
Directions:
Heat oven to 400 F.
Scrub, but don’t peel the potatoes.
Mix olive oil and garlic powder.
Put potatoes in a glass baking dish, and drizzle oil/garlic over them, stirring to coat potatoes thoroughly.
Bake about 25 minutes, or until just fork tender.
Don’t overcook!
Remove to a dish or rack to cool.
Add the dressing when they’re warm, but not hot.
For dressing: Add sugar to vinegar; stir to dissolve.
Add sour cream and celery seed, and stir until smooth.
Stir in scallions and parsley.
Cut potatoes into bite-size pieces (about 8ths).
Carefully stir in potatoes.
Chill at least one hour.
Servings: 3-4
Time preparation: 15 min.
Time total: 40 min.