Ingredients
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2 lbs potatoes
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4 tablespoons olive oil
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1 tablespoon dill vinegar or 1 tablespoon white wine vinegar
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1 teaspoon Dijon mustard
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1/2 teaspoon sweet paprika
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1/2 teaspoon salt
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1/4 teaspoon white pepper
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1/2 cup minced red bell pepper
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1/2 cup minced celery
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3/4 cup minced onion
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1/4 cup minced dill pickle
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1 clove minced garlic
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1 1/2 cups sour cream
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2 hard-boiled eggs, chopped
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1/2 cup minced green bell pepper
Instructions
- Boil the potatoes in salted water for 25 minutes, or until just tender.
- Drain, let cool enough to be handled and peel.
- Cut into ½ 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, ½ 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, ¼ cup onion and dill pickles and season to taste.
- Chill salad, covered, for 2 hours or overnight.
- Serve at or close to room temperature.