Recipe - Dill Potatoes

2 pound Russet potatoes, peeled
Salt
Fresh ground black pepper
Three fourths cup Mayonnaise
Three fourths cup Sour cream or plain yogurt
One half cup Finely chopped red onion
One half cup Minced fresh dill
Fresh dill or parsley for
garnish

Boil Potatoes until tender but firm. After cooking, cut potatos into
slices or cubes. Season to taste with salt/pepper.
In a bowl, combine sour cream or yogurt, onion and dill and blend well.
Pour over the warm potatoers and toss gently to mix. Garnish with herb
sprigs or parsley. Serve at room temperature or slightly chilled.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini