For a printer friendly version of this recipe, click here
Servings: Serves 6 to 8.
2-1/2 lbs. small red potatoes
1 Tbsp. lemon juice
1/2 c. sour cream
1/2 c. mayonnaise
1/4 c. fresh basil, cut into thin strips
1/4 c. minced fresh parsley, no stems
1 medium clove garlic, minced
2 Tbsp. vinegar
1 tsp. Worchestershire sauce
1/2 tsp. Dijon-style mustard
1/4 tsp. freshly ground pepper
1/2 tsp. salt
Combine the potatoes with lightly salted water and add lemon juice. Bring rapidly to a boil and turn down heat to just a rolling boil. Cook potatoes until tender when pierced with the point of a knife, about 12 minutes or more. Drain and cool.
Meanwhile, whisk together all other ingredients to make a dressing.
Cut cooled potatoes into small chunks, leaving the skins on, and toss with the dressing. Refrigerate until time to serve.
< Go Back