Recipe(tried): Confetti New Potatoes

This recipe is adapted from a recipe by Ms. Rosso & Ms. Lukins. from the now extint Silver Palate Shop. They described it as a potato salad in miniature. New potatoes are now available in Puerto Rico, therefore, I enjoy preparing them as appettizer or side dish for a dinner.

CONFETTI NEW POTATOES
approximately 5-6 servings

36 small new potatoes
2 celery ribs well chopped
2 scallions chopped
1 carrot finely chopped
3 hard cooked eggs,coarsely chopped
4 tb finely chopped sweet gherkin pickles
4 tb finely chopped fresh dill
2 tb chopped fresh cilantro (cilantrillo)
1/2 tsp salt
3/4 tsp ground pepper
1 cup mayonnaise or Alioli
1 cup sour cream

Boil the potatoes, drain & set aside to cool. Cut potatoes in half. Toss the already halved potatoes with the celery, scallions, carrot, eggs, gherkins, 2 tb of the dill, cilantro, salt & pepper. Mix the mayonnaise & sour cream & fold into the potato salad. Refrigerate covered until ready to serve. Decorate with the remaining dill before serving.

NOTE; You can add red bell pepper chopped to add a nice touch of color.