2 1/2 lbs. sm. red potatoes
6 tbsp. olive oil
3 tbsp. red vinegar
1/2 c. sour cream
1/2 c. mayonnaise
1/4 c. minced fresh parsley
1 tbsp. Dijon mustard
1 green pepper, finely chopped
1 green onion, minced
3 sm. Gherkin pickles, finely chopped

Cook potatoes about 25 minutes, until just tender. Drain and cool 15 minutes. Cut potatoes in half. Place in large bowl. Mix in 4 tablespoons oil and 2 tablespoons vinegar. Whisk remaining oil, vinegar, sour cream, mayonnaise, parsley, mustard and garlic in small bowl.

Season with salt and pepper. Add peppers, onions and pickles and dressing to potatoes and toss gently. Cover and refrigerate 4 hours. Let stand at room temperature 2 hours before serving. Serves 6.