Categories: Salads, Vegetables 
      Yield: 12 servings 
  
      2 lb New Red Potatoes * 
      1 c  Sour Cream 
    1/4 c  Balsamic Vinegar 
      1 tb Olive Oil 
      2 ts Salt 
    1/2 ts Fresh Ground Pepper 
      1 c  Sliced Scallions 
  1 1/2 c  Coarsely Chopped Celery 
      1 c  Sliced Radishes 
 
----------------------------------GARNISH---------------------------------- 
           Romaine Lettuce Leaves 
  
  Cook potatoes in a large pot of boiling salted water over medium heat just 
  until tender, 15-20 minutes.  Meanwhile, make balsamic dressing: Whisk sour 
  cream, balsamic vinegar, olive oil, salt and pepper in a large bowl until 
  blended.  Stir in all but 2 tb sliced scallions. Drain potatoes well in a 
  colander.  Transfer to bow; add dressing and gently toss to coat. Let 
  potatoes cool to room temperature.  Add celery and radishes to potatoes in 
  bowl and toss gently to combine. Line serving bowl with romaine leaves and 
  spoon potato salad onto lettuce. Sprinkle salad with reserved scallions. 
  105 calories per serving. From: Syd's Cookbook.