Recipe by DJM
From Lee Bailey's The Way I Cook. This recipe has made the rounds and is very popular. Very easy to make. It's one of those recipes that is greater than the sum of it's ingredients.
Top Review by Bonnie G #2
DH made this for our Easter Brunch and it was well recieved by EVERYONE, it was so easy to prepare w/no need to peel the potatoes and the flavors blended nicely. Loved the use of sour cream. I did use dried parsley as that's all I had. Also substituted Spicy Mustarf for the Dijon and Balsalmic Vinager for the white just based on personal preferance and added 2 hard boiled eggs, chopped onions and sliced black olives. It was a favorite of everyone at the party and I sent the recipe home w/several. Thanks DJM for a recipe we'll be using alot.
- 2 1⁄2 lbs small red potatoes
- 1 tablespoon kosher salt
- 1 tablespoon lemon juice
- 1⁄2 cup sour cream or 1⁄2 cup creme fraiche
- 1⁄2 cup mayonnaise
- 1⁄4 cup fresh basil, cut into thin strips
- 1⁄4 cup minced fresh italian flat leaf parsley
- 1 clove garlic, finely minced
- 2 tablespoons vinegar (I use white wine vinegar)
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon Dijon mustard
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 teaspoon salt
Directions See How It's Made
- Cover potatoes with lightly salted water and add lemon juice.
- Bring to a boil, reduce heat to medium, and cook potatoes until tender when pierced with the point of a knife, about 12 minutes.
- Drain and cool.
- Meanwhile, whisk together the rest of the ingredients.
- Cut the potatoes into serving size pieces (no need to peel) and mix with the dressing.
- Chill until serving time.