Ingredients
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1 lb red potatoes ("new potatoes", about golf ball size, not much bigger Whatever size, try to have them all about th e)
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1 tablespoon olive oil
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1 dash garlic powder
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1 tablespoon chopped parsley (stems removed)
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1 tablespoon dill pickle, chopped finely (I like Clausen)
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1/4 cup sour cream
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1/2 teaspoon sugar
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1 tablespoon red wine vinegar
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1/4 teaspoon celery seed
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salt and pepper
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chopped black olives
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finely chopped red bell pepper
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1 scallion, sliced thinly (both green and white parts)
Instructions
- 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.