2 lb Russet potatoes, peeled
Salt
Fresh ground black pepper
3/4 c  Mayonnaise
3/4 c  Sour cream or plain yogurt
1/2 c  Finely chopped red onion
1/2 c  Minced fresh dill
Fresh dill or parsley for
-garnish

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