2 to 3 lbs. sm. new potatoes
Salt

HERBED COTTAGE CHEESE SAUCE:

1/2 c. plain yogurt
1 (12 oz.) carton cottage cheese, creamed in blender
1 onion, finely chopped
4 hard cooked eggs
1 tbsp. lemon juice
Salt & pepper to taste
3 tbsp. chopped chives or thinly sliced scallions

Scrub potatoes with soft brush; do not peel. Boil in salted water 20 to 30 minutes, until tender. Stir yogurt into cottage cheese and add onion. Strain egg yolks through sieve; chop egg whites. Add cottage cheese mixture. Season with lemon juice, salt and pepper. Stir in chives. Serve as sauce with potatoes. 6 to 8 servings.