2 1/2 lbs. sm. new potatoes
6 tbsp. olive oil
3 tbsp. red wine vinegar
1/2 c. sour cream
1/2 c. mayonnaise
1/4 c. minced fresh parsley
Salt and pepper
2 tbsp. minced fresh chives
1 tbsp. Dijon mustard
1 lg. garlic clove, pressed
1 green bell pepper, chopped fine
1/2 c. diced, drained pimentos
1 green onion, minced
3 sm. gherkin pickles, chopped fine

Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain and cool for 15 minutes. Cut potatoes in half. Place in large bowl. Mix in 4 tablespoons olive oil and 2 tablespoons of vinegar.

Whisk remaining 2 tablespoons of oil, remaining 1 tablespoon of vinegar, sour cream, mayonnaise, parsley, chives, mustard, and garlic in small bowl. Season with salt and pepper. Add bell pepper, pimentos, onion, pickles, and dressing to potatoes and toss gently. Cover tightly and refrigerate 4 hours to blend flavors. Can be prepared 1 day ahead.