2-1/2 lb. small new red potatoes
6 tbsp. olive oil, divided
3 tbsp. red wine vinegar, divided
1 bell pepper, finely chopped
1/2 c. diced pimento, drained
1 green onion, minced
3 small dill pickles, finely chopped
1/2 c. sour cream
1/2 c. mayonnaise
1/4 c. minced fresh parsley
2 tbsp. minced fresh chives
1 tbsp. Dijon mustard
1 garlic clove, pressed
Salt and pepper to taste

In a large pot of salted boiling water, cook potatoes 25 minutes or until just tender. Drain and cool 15 minutes. Cut potatoes in half and place in a large bowl. Stir in 4 tablespoons olive oil and 2 tablespoons vinegar. Add bell pepper, pimento, onion and pickles and toss gently to combine. Whisk together remaining 2 tablespoons olive oil and 1 tablespoon vinegar with sour cream and next 5 ingredients. Season to taste with salt and pepper. Pour dressing over vegetables, tossing gently to coat. Cover tightly and chill 4 hours to blend flavors. Serve at room temperature.

Serves 6.