3 lbs. sm. red new potatoes
1/4 c. tarragon vinegar
2-3 tsp. paprika
Salt & freshly ground pepper
1/3 c. chopped green bell pepper
1/4 c. chopped green onions
1 tsp. caraway seeds, crushed
1/4 tsp. celery seeds
1/2 c. sour cream
1/2 c. mayonnaise
Lg. Boston lettuce leaves
3 tbsp. snipped fresh chives

Cook potatoes in large pot of boiling water until just tender when pierced with knife. Drain; pat dry. Cool slightly. Cut into 1/4" thick slices. Combine vinegar, 2 tablespoons sugar, paprika, salt and generous amount of pepper in large bowl. Mix in warm potatoes. Let marinate 45 minutes. Gently mix in bell pepper, green onions, caraway and celery seeds. Combine sour cream and mayonnaise; mix into salad, adjust seasoning, adding remaining 1 tablespoon sugar if desired. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.) Let salad stand at room temperature 30 minutes before serving. Line large shallow bowl or platter with lettuce. Add salad and sprinkle with chives. Makes 6 servings.