Viennese Potato Salad

Total cooking time: 1 hour

Ingredients:

·        2½ c. sour cream

·        ½ c. mayonnaise

·        ¼ c. minced fresh parsley

·        2 T. fresh chilies

·        1 T. dijon mustard

·        1 large clove of garlic, pressed

·        1 green bell pepper, finely chopped

·        ½ c. dived drained pimientos

·        1 green onion, minced

·        3 small gherkin pickles, chopped

·        salt and pepper to taste

Directions:

1. Cook potatoes whole in a large pot - approximately 20 minutes or fork-tender.  Important not to overcook or they will not hold together.  Drain and cool (about 15 min).
2. Cut potatoes in half.  Place in a large bowl and mix 4 T. olive oil and 2 T. vinegar.
3. Whisk remaining 2 T, oil and remaining 1 T. vinegar, sour cream, mayo, parsley, chives, mustard, and garlic in a small bowl.  Season with salt and pepper.
4. Add bell pepper, pimientos, onion, pickles, and dressing to potatoes.  Toss gently.  Cover and refrigerate for at least 4 hours to blend flavors.
5. Serve at room temperature.