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Potato Salad with Creamy Caviar Dressing

 

 

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Potato Salad with Creamy
Caviar Dressing

Bon Appetit February 1996

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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. Fold
in 1/4 cup caviar. Cover and refrigerate. (Dressing can be prepared 2
hours ahead. Keep refrigerated.)
Cook potatoes in large pot of boiling salted water until tender, about 20
minutes. Using slotted spoon, transfer potatoes to work surface to cool.
Cook 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. Add dressing
and toss gently to coat. Season generously with salt and pepper.
Divide salad among 4 plates. Top each with 1 teaspoon caviar.
Serves 4.
 

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