New Potato Salad With Green Olives
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
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.