Crispy Potato Salad With Blue Cheese

• 1-1/2 lb:small new potatoes
• 1 small green:pepper-- seeded
• 3 tablespoon:tarragon vinegar
• 2 teaspoon:Dijon mustard
• 1 medium:carrot-- shredded
• 1 teaspoon:salt
• 1 stalk:celery, finely chopped
• 1/8 teaspoon:dried marjoram
• 1/8 teaspoon:white pepper
• 1/4 cup:fresh chopped parsley
• 1 teaspoon:minced garlic
• 2 eggs,:hard-boiled -- sliced
• 1/3 cup:oil
• 1/4 cup:mayonnaise
• 1/2 cup:radishes -- sliced
• 1/4 cup:sour cream
• 1/2 cup:cucumber -- chopped
• 1/4 cup:Blue cheese -- crumbled
• 1 small:onion-- chopped
• Tomato:wedges, for garnish

Preparation

1. Cook potatoes (unpeeled) in boiling salted water to cover until tender (25 to 30 minutes). Drain and slice while warm.
2. Place in a large bowl. While potatoes cook, in a small bowl mix vinegar, mustard, salt, marjoram, pepper, and garlic.
3. Using a whisk or fork, gradually beat in oil until well combined. Pour oil mixture over warm potatoes, stirring gently to coat potato slices.
4. Cover and refrigerate for at least 2 hours (or as long as overnight, if you wish).
5. Lightly mix in radishes, cucumber, onion, pepper, carrot, celery, parsley and hard-cooked eggs.
6. Mix mayonnaise and sour cream until smooth; stir in cheese. Fold mayonnaise mixture into potatoes.
7. Cover and refrigerate for 1 to 3 hours. Garnish with tomato wedges.