Dilled Potato Salad - cooking recipe

Ingredients

3 medium or 6 small red potatoes, quartered (do not peel)
1 hard boiled egg
1/4 tsp. salt
1 tsp. fresh dill, chopped, (or 1/2 tsp. dried)
1/4 c. reduced-calorie sour cream
Pinch of black pepper

Preparation

Boil potatoes until they are still slightly firm but not too firm.
Cool potatoes, peel and cut into chunks as big as you desire.
Add all the remaining ingredients and toss with potatoes. Chill and serve.
Yield:
4 servings (1/2 cup each).