Dill And Sour Cream Potato Salad - cooking recipe

Ingredients

3 lb. unpeeled new potatoes
2/3 c. mayonnaise
1 (8 oz.) carton sour cream
1 Tbsp. chopped fresh dill
2 tsp. chopped fresh parsley
1/2 tsp. salt
1/2 tsp. pepper

Preparation

Cook unpeeled new potatoes in boiling, salted water to cover 15 minutes or until tender; drain and let cool to touch.
Cut potatoes into eighths, leaving skins on.
Place in a large bowl, combine mayonnaise, sour cream and next 4 ingredients; add to potatoes, tossing gently.
Cover and chill 8 hours.
Garnish with fresh dill weed sprig.
Yield: 8 servings.