5 lb. new potatoes
2 tbsp. fresh dill, minced
2 tsp. chopped garlic
1/4 c. vinegar
1 tbsp. Dijon mustard
3/4 c. olive oil
Juice of 1 lemon
Salt & pepper to taste
1 lg. red onion, minced
1 c. sour cream
2 stalks celery, chopped coarsely
1 lg. red pepper, chopped coarsely

Gently cook potatoes in water until fork tender. Meanwhile, mix together dill, garlic, vinegar, mustard, olive oil and lemon juice. Set aside. Drain potatoes. While still hot, slice into 1/4-1/2 inch thick slices. Season with salt and pepper. Gently toss with vinaigrette. Gently mix in onion.

Let sit 20 minutes in refrigerator. When cool, stir in sour cream, celery and red pepper. Serve or refrigerate until serving time.