Recipe: Red and White Potato Salad for Linda

Red and White Potato Salad
This old-fashioned German-style salad features red-skinned potatoes and radishes tossed in a traditional creamy dressing.

2 pounds small new red potatoes (about 12)
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1 tablespoon finely chopped fresh dill or 1/4 teaspoon dried dill weed
Freshly ground pepper, to taste
1 clove garlic, minced or pressed
1/2 cup olive oil
6 green onions, thinly sliced
1/4 cup chopped parsley
1/4 cup each mayonnaise and sour cream
1 cup sliced radishes
Hard-cooked egg slices (for garnish) (optional)
Fresh dill sprigs (for garnish)

Cook potatoes in their jackets in boiling salted water and cover until tender (about 25 to 30 minutes). Drain; slice while warm. (You should have about 6 cups.) Place in large bowl. In a small bowl, mix vinegar, mustard, salt, dill, pepper and garlic. Gradually whisk in oil until well combined. Pour oil mixture over warm potatoes, stirring gently to coat. Cover and refrigerate at least 2 hours. Gently mix in onion and parsley. Blend mayonnaise and sour cream until smooth; fold into salad. Cover and refrigerate from 1 to 3 hours. Just before serving, gently mix in radishes; garnish with egg slices and dill sprigs, if used. Serves 6.

Note: For a lighter taste, you could substitute reduced-fat mayo for the mayonnaise and nonfat yogurt for the sour cream, and cut the amount of oil to 1/3 cup.

Note: Slice and mix in the radishes just before serving the salad to preserve their crispness and avoid discoloring the potatoes.