Cindy'S Potato Salad - cooking recipe

Ingredients

25 to 30 small new potatoes (fewer if medium; if larger, halve or quarter)
2 bay leaves
2 tsp. salt
1 tsp. any or all: sweet basil, dill weed, celery seed, parsley, thyme and rosemary
1 bunch green spring onions
1 diced cucumber
1/2 c. fresh parsley
3/4 c. melted butter
1 1/2 c. sour cream

Preparation

Wash (do not peel) potatoes.
Cook in boiling salted water with herbs.
Do not overcook.
Drain well.
To the potatoes, add diced cucumber, onions with tops (sliced) and parsley (chopped finely).
Melt butter.
Pour over salad and toss.
Add sour cream and toss.
May be served at room temperature or cold.