From The Mystique of Entertaining: Texas Tuxedos to Tacos by Betsy Nozick and Tricia Henry.* This recipe is the perfect complement to Marinated Sirloin Steaks with Barbeque Butter.
1 lb. new potatoes
¼ cup dry vermouth
½ cup beef bouillon
1/8 cup shallots, chopped
¼ cup green onions, chopped
¼ cup fresh parsley, chopped
¼ cup sour cream
¼ cup mayonnaise
¼ cup celery, chopped
¼ cup red onions, chopped
¼ cup black olives, chopped
1 tsp. prepared horseradish
1/8 cup red wine
2 T. balsamic vinegar
Salt and pepper to taste
Wash, but do not peel, new potatoes and boil until just tender. Drain and cool slightly. Cut into quarters. Combine all remaining ingredients. Gently toss warm potatoes in mixture. This potato salad is best when flavors are allowed to blend, refrigerated, for 12 hours, or overnight.
*Reprinted with permission.
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