Ingredients
1 lb red potatoes, new, (about 12 pieces)
1 lb white potatoes
¼ cup red wine vinegar
2 tbsp Dijon mustard
½ tsp salt
2 tbsp dill, fresh, or ¼ tsp dried dill weed, finely chopped
freshly ground pepper, to taste
1 garlic clove, minced or pressed
¾ cup olive oil
green onions, a bunch, thinly sliced
¼ cup parsley, chopped
1 cup mayonnaise
1 cup sour cream
1 cup radishes, sliced
4 slices eggs, hard-cooked, (optional)
bacon, cooked, chopped
Italian parsley, for garnish
Preparation
Place potatoes in a large bowl then set aside. In a small bowl, mix vinegar, mustard, salt, dill, pepper, and garlic.
Gradually whisk in the oil until well combined.
Pour the oil mixture over the warm potatoes, stirring gently to coat.
Cover and refrigerate for at least 2 hours.
Gently mix in the onion and parsley then cover and refrigerate from 1 to 3 hours.
Blend the mayonnaise and sour cream until smooth, then pour into the salad. Fold to combine.
Just before serving, gently mix in radishes.
Serve with egg slices, and garnish with parsley and chopped bacon. Enjoy!
