Title: Russian Potato Salad
Categories: Salad Jewish
Yield: 1 Servings

3	lb	Small red or new potatoes, cut in half or thirds, depending
1/2	c	Mayonnaise
1/2	c	Sour cream
2	tb	Fresh dill, finely chopped
3		Whole scallions, thinly sliced
2	ts	Kosher salt
1/8	ts	-black pepper

In a pot, place red or new potatoes in enough water to cover. Cook for 15 to 20 mins, until potatoes are tender, but still firm enough to hold their shape. Drain. In a large bowl, place cooked potatoes. In a bowl, mix together mayonnaise, sour cream, dill, scallions, salt, & pepper. Add mixture to potatoes. Mix well & serve. Makes 8 to 12 servings.

NOTE: This salad is especially delicious if you serve it while the potatoes are still a little warm, but it's still very yummy when cold. Well covered & refrigerated it stays good for 4 to 5 days.

Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer w/Maria Poluskin Robbins. Copyrighted 1990 Published by MacMillan Publishing Company. DPilleggi

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