Herbed Potatoes
1 LB small red potatoes
1 TBS butter, softened
1 TBS sour cream
2 tsp. fresh-snipped or dried dill
2 tsp. chives, minced
1/4 tsp. salt
1/8 tsp. black pepper
1 dash lemon juice
Peel potatoes and rinse under cold water. Place potatoes in a large pot; cover with water. Bring to a boil over medium heat. Reduce heat; cover and simmer for about twenty minutes or until tender. Drain. In a small bowl, combine the softened butter, sour cream, dill, chives, salt, black pepper and lemon juice. Add mixture to potatoes and toss gently. Serve.
*Potatoes image (C) Lajla Borg Jensen. Used with permission.
Recipe featured in Food Fare's Community Garden Cookbook.
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