Dill Potatoes

2 lb Russet potatoes, peeled

Salt Fresh ground black pepper 3/4 c Mayonnaise

3/4 c Sour cream or plain yogurt

1/2 c Finely chopped red onion

1/2 c 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.