1 lb. unpared med. potatoes
1/3 c. salad oil
3 tbsp. lemon juice
2 tbsp. chopped parsley, fresh
1 tsp. salt
1/2 to 1 tsp. tarragon leaves
1/2 tsp. dried chervil leaves
1/2 tsp. pepper
2 med. green peppers
1/4 c. sliced radishes
2 tbsp. sour cream
2 tbsp. mayonnaise
Salad greens

Cook scrubbed potatoes in a small amount of boiling water, salted, until just tender (25 to 30 minutes). Meanwhile, in medium bowl, combine oil, lemon juice, parsley, salt, tarragon and chervil leaves, pepper; mix well. Halve green peppers crosswise, remove seeds and ribs.

Coat inside of each pepper half with 1 teaspoon dressing and refrigerate. Drain potatoes. Let cool slightly; peel and cut 1/2 inch cubes. Lightly toss cubes and sliced radishes with dressing. Refrigerate potatoes in dressing from 1/2 to 2 hours until well chilled. Just before serving, gently fold sour cream and mayonnaise into potatoes, combining well. Fill green pepper halves with potato salad, mounding high. Arrange on platter, surrounded by salad greens.