2 lbs. small red potatoes
1/4 cup sour cream
2 Tbs. dry white wine
2 Tbs. white wine vinegar
salt and pepper to taste
1/4 cup finely minced green onion
1 tsp. Dijon mustard
2 Tbs fresh dill, minced
Cooking Instructions
Steam or boil the red potatoes (unpeeled or peeled) till done. Transfer to strainer to cool. Set aside.
Combine the mustard, white wine and white wine vinegar, sour cream and Dijon mustard, mix well with hand whip.
As soon as potatoes are cool enough to handle (they should still be hot), quarter into equal sized pieces and quickly pour the dressing over them, tossing gently.
Season to taste with salt and pepper, cool in refrigerator for about a 1-2 hours and then toss in fresh minced dill and the minced green onion.
