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Potato Salad With Creamy Caviar Dressing
Recipe By : Bon Appetit February 1996
Serving Size : 4 Preparation Time :0:00
Categories : Beans & Peas Bon Appetit Magazine
Potatoes Salads & Salad Dressings
To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup sour cream
3 tablespoons chopped fresh dill
2 tablespoons dijon mustard
1/4 cup caviar -- plus
4 teaspoons caviar
1 pound baby red-skinned potatoes
4 ounces haricots verts -- trimmed
2 heads belgian endive -- sliced
2 hard-boiled eggs -- peeled, chopped
1 bunch green onions -- chopped
Mix first 3 ingredients in medium bowl to blend. Fold in 1/4 cup caviar. Cove
r and refrigerate. (Dressing can be prepared 2 hours ahead. Keep refrigerated
.)
Cook potatoes in large pot of boiling salted water until tender, about 20 minut
es. Using slotted spoon, transfer potatoes to work surface to cool. Cook bean
s in same pot of boiling salted water until crisp-tender, about 5 minutes. Dra
in. 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.
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