20 red potatoes, steamed & cooled

Dice into bite size pieces. Do not remove skins.

3 stalks celery, diced
1 zucchini, diced fine
1 bell pepper, julienned
1 red onion, diced fine
1 can black olives, diced
1 hard cooked eggs, diced
1 tbsp. capers, drained

Mix gently (red potatoes are delicate).

DRESSING:

1 egg yolks
3 tbsp. sour cream
3 tbsp. red vinegar
Salt to taste
1 tbsp. dill
2 tbsp. parsley
1/4 tsp. minced garlic
Dash of Tabasco sauce
3 tbsp. Parmesan cheese
1 c. olive oil
1/4 tsp. fine herbs

Mix all ingredients. Toss with salad to just coat the vegetables. Serve cold.