Title: Potato Salad with Dill, Sour Cream and Capers
Categories: Salad Side Vegetable
Yield: 1 Salad

4	lb	Potatoes
2	tb	Red wine vinegar
2		Minced shallots or
		Several green onions; minced
3	tb	Fresh dill or 1 tb. dried
1/4	c	Capers
12	oz	Sour cream*

*Was a little dry, try 16 oz. next time.

Boil potatoes; cut into chunks. Combine with the rest of the ingredients and add a little of the juice that capers were packed in. Chill several hours.

Yield: About 8 servings.

From "The (Louisville, KY) Courier-Journal's 'Sunday Magazine,'" 08/28/88. Sarah Fritschner, Food Editor. Pg. 19. Electronic format by Cathy Harned. From: Cathy Harned Date: 04-07-96

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