Serves 15 - 20
6 pounds small Red Bliss potatoes, scrubbed but not peeled (Get organic or locally grown, the freshest you can find. It makes a difference!)
4 - 6 carrots, peeled and cut into 1/4 inch dice
6 ribs celery, coarsely chopped
1 large red onion, minced
1 cup chopped fresh dill, plus extra for garnish
1 cup Basic Herb Vinaigrette (see below)
1/2 cup dry white wine
1 1/2 cups Hellmann's mayonnaise
3/4 cup sour cream
1. Place potatoes in a large pot and add water to cover. Heat to boiling, then lower the heat and simmer uncovered until fork tender but NOT mushy, about 25 minutes. Drain in a colander.
2. Place the carrots, celery, red onion and dill in a large mixing bowl. Cut the hot potatoes into uneven chunks and combine with the vegetables in the bowl. Toss with the vinaigrette and the white wine.
3. Blend the sour cream and mayonnaise together and add this to the potato mixture and toss well. Season with salt and pepper to taste. Refrigerate the salad for a few hours to mellow the flavors. Serve with and additional sprinkling of fresh dill.
Basic Herb Vinaigrette
2 cloves garlic, finely minced
1.5 Tablespoons Dijon mustard
3 oz red wine vinegar
1 1/4 cups good quality olive oil
1.5 Tablespoons dried Italian Herb blend
Salt and freshly ground pepper to taste
1. Whisk the garlic and the mustard together. Whisk in the vinegar. Add the oil in a steady stream, whisking, whisking, whisking to make that emulsion. Blend in the herbs and salt and pepper.
Let stand at room temperature for a few hours to mellow. Store in the refrigerator if not using right away. Let warm to room temperature before using.