*  Exported from  MasterCook  *

                 Potato Salad With Creamy Caviar Dressing

Recipe By     : Bon Appetit February 1996
Serving Size  : 4    Preparation Time :0:00
Categories    : Beans & Peas                     Bon Appetit Magazine
                Potatoes                         Salads & Salad Dressings
                To Post

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           sour cream
   3      tablespoons   chopped fresh dill
   2      tablespoons   dijon mustard
     1/4  cup           caviar -- plus
   4      teaspoons     caviar
   1      pound         baby red-skinned potatoes
   4      ounces        haricots verts -- trimmed
   2      heads         belgian endive -- sliced
   2                    hard-boiled eggs -- peeled, chopped
   1      bunch         green onions -- chopped

Mix first 3 ingredients in medium bowl to blend.  Fold in 1/4 cup caviar.  Cove
r and refrigerate.  (Dressing can be prepared 2 hours ahead.  Keep refrigerated
.)

Cook potatoes in large pot of boiling salted water until tender, about 20 minut
es.  Using slotted spoon, transfer potatoes to work surface to cool.  Cook bean
s in same pot of boiling salted water until crisp-tender, about 5 minutes.  Dra
in.  Rinse beans under cold water to cool.  Cut beans into 1-inch lengths.  Cut
 potatoes into quarters.

Combine potatoes, beans, endive, chopped eggs and green onions in large bowl.  
Add dressing and toss gently to coat.  Season generously with salt and pepper. 
 Divide salad among 4 plates.  Top each with 1 teaspoon caviar.

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