a little of each

From Williams-Sonoma “Southwest”

The dressing can also be blended with shredded cabbage and toasted pinon nuts to make great coleslaw.

Ingredients

1/3 cup cider vinegar

1/3 cup vegetable oil

¼ cup mayonnaise

1 small white onion, diced

2 garlic cloves, minced

1 Tbl juice from sweet gherkin pickles

1 Tbl yellow mustard

1 Tbl sugar

1 tsp kosher salt

2 lb new potatoes, unpeeled

3 hard-boiled eggs, peeled and coarsely chopped

4 sweet gherkin pickles, finely diced

1/3 cup diced roasted red pepper

1 celery stalk, finely diced (optional)

5 green onions, thinly sliced on the diagonal

3 Tbl chopped fresh parsley

Directions

To make the dressing, in a blender combine the first nine ingredients (vinegar through salt). Blend until thoroughly emulsified. Set aside. In a saucepan, combine the potatoes with water to cover. Bring to a boil and boil until tender, 25-35 minutes. Drain well and when just cool enough to handle, cut into one-inch chunks. Place in a bowl and, while the potatoes are still warm, pour about one-third of the dressing over them. Season with salt and pepper and toss gently. Add the last six ingredients (eggs through parsley) to the potatoes. Add the remaining dressing and toss to coat evenly. Serve at room temperature, or cover and refrigerate to chill slightly before serving.