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Emilio's Tapas Emilio's Patatas Alioli (Garlic Potato Salad)
2 lbs. small red potatoes
2 C. mayonnaise
1 C. sour cream
2 t. yellow mustard
4 T. minced fresh garlic
2 t. ground white pepper
2 T. chopped fresh parsley
salt to taste
slivers of red bell pepper for garnish
sprigs of parsley for garnish
Boil potatoes until tender, then peel and cut each into 4 or 6 chunks; cool. Whip together mayonnaise, sour cream, mustard, garlic, white pepper, parsley and salt. Combine potatoes with the whipped mixture and chill. Garnish with slivers of red pepper and parsley.
Makes 4 to 6 servings.
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