2 lbs. peeled Russet potatoes
Salt
Black pepper
3/4 c. mayonnaise
3/4 c. sour cream or plain yogurt
1/2 c. finely chopped sweet red onion
1/2 c. minced fresh dill

Garnish with fresh dill or parsley sprigs. Boil potatoes until tender but still firm. After cooking, cut potatoes into slices or cubes. Season to taste with salt and pepper. In a bowl, combine sour cream or yogurt, onion and dill and blend well. Pour over the warm potatoes and toss gently to mix thoroughly. Garnish with herb sprigs or parsley. Serve at room temperature or slightly chilled. Serves 6.