Great served with fish
Ingredients
- 1/2 cup sour cream
- 1/4 cup plain yogurt
- 4 tbls dijon mustard
- 3 tbls chopped fresh dill
- salt and pepper
- 1 kg small potatoes, cut into thick slices
Method
- In a small bowl, combine the sour cream, yogurt, dijon and dill. Season to taste with salt and pepper.
- Place the potatoes in a large pot and cover with water. Cook over high heat until the potatoes are tender. Drain and leave in the hot pot. Add the sour cream/yogurt mixture and stir well.
- Ready to serve.
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