Ingredients

1 lb. new potatoes

1/3 C. sour cream

1/4 C. chopped pickle (dill)

2 Tbs. chopped fresh dill

(2 tsp. capers, rinsed, drained, chopped)

1 seedless cucumber, thinly sliced - about 2 C.

Preparation

  1. Cover potatoes with cold water in pot, and bring to a boil. Add pinch of salt, reduce heat to mediu, and cook 20 minutes, or until tender.
  2. Meanwhile, combine sour cream, pickles, dill (and capers) in bowl.
  3. Drain potatoes, slice in half, and return to pot. Warm over medium heat 1 to 2 minutes to dry out slightly.
  4. Toss potatoes and cucumber with sour cream mixture. Season with sal and pepper, and serve.