Salads and Dressings
3/4 cup sour cream (low fat/no fat may be substituted)
2 tablespoons fresh chives, divided (or fresh green onion)
3 cups diced red potatoes, with skins
Boil potatoes in salted water to cover until tender. Drain. Combine
mustard with sour cream and 1/2 of the
chives. Toss with the warm potatoes until mixed. Chill until cold.
Stir again. Transfer to serving bowl. Sprinkle with remaining
chives.
