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La Belle Cuisine
Potato Salad with Creamy
Bon Appetit February 1996
Bon Appetit - One Year Subscription
2/3 cup sour cream
3 tablespoons chopped fresh dill
2 tablespoons Dijon mustard
1/4 cup plus 4 teaspoons caviar
1 pound baby red-skinned potatoes
4 ounces haricots verts or
slender green beans, trimmed
2 heads Belgian endive, sliced
2 hard-boiled eggs, peeled, chopped
1 bunch green onions, chopped
Mix sour cream, dill and Dijon mustard in medium bowl to blend.
1/4 cup caviar. Cover and refrigerate. (Dressing can be prepared 2
Cook potatoes in large pot of boiling salted water until tender,
minutes. Using slotted spoon, transfer potatoes to work surface to cool.
beans in same pot of boiling salted water until crisp-tender, about
5 minutes. Drain.
Rinse beans under cold water to cool. Cut beans into
1-inch lengths. Cut potatoes into
quarters. Combine potatoes, beans,
endive, chopped eggs and green onions in large bowl.
and toss gently to coat. Season generously with salt and pepper.
Divide salad among 4 plates. Top each with 1 teaspoon caviar.
Potato Salad, Let Me
Count the Ways...
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