Potato Salad with Creamy Caviar Dressing         
Bon Appétit February 1996

2/3 cup sour cream
3 tablespoons chopped fresh dill
2 tablespoons Dijon mustard
1/4 cup plus 4 teaspoons caviar
1 pound baby red-skinned potatoes
4 ounces slender green beans, trimmed
2 heads Belgian endive, sliced
2 hard-boiled eggs, peeled, chopped
1 bunch green onions, chopped

Mix sour cream, dill and Dijon mustard in medium bowl to blend. Fold in ¼ cup caviar. Cover and refrigerate. (Dressing can be prepared 2 hours ahead. Keep refrigerated.

Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Using slotted spoon, transfer potatoes to work surface to cool. Cook beans in same pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Rinse beans under cold water to cool. Cut beans into 1-inch lengths. Cut potatoes into quarters. Combine potatoes, beans, endive, chopped eggs and green onions in large bowl. Add dressing and toss gently to coat. Season generously with salt and pepper. Divide salad among 4 plates. Top each with 1 teaspoon caviar. Serves 4