Red-Skinned Potato Salad - cooking recipe

Ingredients

2 lb. red-skinned potatoes, quartered
2 Tbsp. chopped fresh dill
2 cloves garlic, minced
1/3 c. sour cream
1/3 c. plain yogurt
3 stalks celery, sliced fine
3 scallions, finely chopped
1 cucumber, diced
salt and pepper to taste

Preparation

Cook potatoes in boiling water until tender (10 to 15 minutes).
Drain.
Cut into thick slices.
Transfer to serving bowl.
Mix sour cream and yogurt together in small bowl.
Add dill and garlic.
Combine celery and scallions with potatoes.
Pour sour cream dressing over all and toss.
Garnish with fresh dill sprigs.
Serves 8.