Ingredients
15
small new potatoes (1 1/2 pounds)
2/3
cup sour cream
Dill weed sprigs or chopped fresh chives
Preparation
Heat 1 inch water to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Simmer 20 to 25 minutes or until tender; drain and cool.
Cut potatoes in half; place cut sides up on serving tray. (Cut thin slice from bottom of each potato half, if necessary, to help stand upright.) Top each potato half with 1 teaspoon sour cream and dill weed. Cover and refrigerate about 2 hours or until chilled.
