Yield: 8 servings
|3 pounds||Small red or new potatoes, cut in half or thirds,|
|½ cup||Sour cream|
|2 tablespoons||Fresh dill, finely chopped|
|3 eaches||Whole scallions, thinly sliced|
|2 teaspoons||Kosher salt|
|⅛ teaspoon||Black pepper|
In a pot, place the red or new potatoes in enough water to cover.
Cook for 15 to 20 minutes, until the potatoes are tender, but still firm enough to hold their shape. Drain. In a large bowl, place the cooked potatoes. In a bowl, mix together the mayonnaise, sour cream, dill, scallions, salt, and pepper. Add the mixture to the potatoes.
Mix well and serve. Makes 8 to 12 servings. NOTE: This salad is especially delicious if you serve it while the potatoes are still a little warm, but it's still very yummy when cold. Well covered and refrigerated it stays good for 4 to 5 days. Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes ++ Kugel To Kasha ++ Blintzes To Borscht ++ by Leah Loeb Fischer with Maria Poluskin Robbins. Copyrighted 1990 Published by MacMillan Publishing Company. Shared by: David Pileggi Submitted By SHARON STEVENS On 03-10-95