New Potato Salad With Green Olives

[chief_cook2]

6 New Potatoes -- unpeeled

1/2 Cup Dry White Wine

1/4 Cup Dill -- finely minced

1/4 Cup Parsley -- finely minced

2 Tablespoons Toasted Sesame Seeds

1/3 Cup Olive Oil

1/4 Cup Wine Vinegar

1 Teaspoon Dijon Mustard

1 Tablespoon Sugar

Salt -- to taste

Fresh Ground Black Pepper -- to taste

1/2 Cup Green Olives -- (ripe) sliced

-----Garnish-----

2 Hard-Boiled Eggs -- chopped

Dill Weed Sprigs


Cook potatoes in boiling water in their jackets, then peel and slice while

warm. Place in a large mixing bowl, add wine and toss lightly. In a small

bowl combine dill, parsley and sesame seeds. Add to potatoes and combine

gently. In a small bowl, combine oil, vinegar, mustard, sugar and salt and

pepper. Blend thoroughly, then pour over potatoes. Gently toss again and

chill for several hours or overnight. Just before serving, stir in green

olives. Garnish with eggs and dill sprigs.


Serves 6.