Red-Potato Salad in Sour Cream Vinaigrette 

From `Art of Seasonal Cooking' by Perla Meyers.

2 1/2 pounds Small new red potatoes
Salt
3 tablespoons Red wine vinegar -- divided
6 tablespoons Olive oil -- divided
1/2 cup Sour cream
1/2 cup Mayonnaise
1 tablespoon Dijon mustard
1 large Clove garlic; peeled -- mashed
Salt
Fresh ground black pepper
1 Green bell pepper, cored -- seeded and finely di
4 tablespoons Finely minced scallions
3 small Dill gherkins -- finely diced
1/2 cup Finely diced pimentos

Cook the potatoes in boiling salted water about 20 to 25 minutes, or
until just tender. Drain and, when cool enough to handle, cut potatoes
in half if large. Place them in a salad bowl. Sprinkle with 2
tablespoons of vinegar and 4 tablespoons of oil, toss lightly and set
aside. Combine the remaining vinegar, oil, sour cream and mayonnaise in
a bowl, add the Dijon mustard and garlic, and whisk until smooth. Season
the dressing with salt and pepper and set aside. Add the green pepper,
scallions, gherkins, pimentos and dressing to the potatoes. Toss gently
and refrigerate for 2 to 4 hours before serving. To serve, return to
room temperature and adjust the seasoning to taste. Serves 6.