Name: Red-Potato Salad in Sour Cream Vinaigrette
Ingredients: 2 1/2 lb Small new red potatoes; Salt; 3 tb Red wine vinegar, divided; 6 tb Olive oil, divided; 1/2 c Sour cream; 1/2 c Mayonnaise; 1 tb Dijon mustard; 1 lg Clove garlic; peeled, mashed; Salt; Fresh ground black pepper; 1 Green bell pepper, cored, seeded and finely di; 4 tb Finely minced scallions; 3 sm Dill gherkins, finely diced; 1/2 c Finely diced pimentos

Let us settle in our minds this great truth, that Jesus Christ was verily and indeed Man. He was equal to the Father in all things, and the eternal God. But He was also Man, and took part of flesh and blood, and was made like unto us in all things, sin only excepted. He had a body like our own. Like us, He was born of a woman. Like us, He grew and increased in stature. Like us, He was often hungry and thirsty, and faint and weary. Like us, He ate and drank, rested and slept. Like us, He sorrowed, and wept, and felt. It is all very wonderful, but so it is. He that made the heavens went to and fro as a poor, weary Man on earth! He that ruled over principalities and powers in heavenly places, took on Him a frail body like our own. He that might have dwelt forever in the glory which He had with the Father, amidst the praises of legions of angels, came down to earth and dwelt as a Man among sinful men. Surely this fact alone is an amazing miracle of condescension, grace, pity, and love.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Salads	6	Servings

INGREDIENTS

2 1/2	lb	Small new red potatoes
		Salt
3	tb	Red wine vinegar, divided
6	tb	Olive oil, divided
1/2	c	Sour cream
1/2	c	Mayonnaise
1	tb	Dijon mustard
1	lg	Clove garlic; peeled, mashed
		Salt
		Fresh ground black pepper
1		Green bell pepper, cored, seeded and finely di
4	tb	Finely minced scallions
3	sm	Dill gherkins, finely diced
1/2	c	Finely diced pimentos

INSTRUCTIONS

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.
From `Art of Seasonal Cooking' by Perla Meyers.
Posted to MC-Recipe Digest V1 #644 by Nancy Berry <[email protected]> on
Jun 11, 1997

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