- 3lbs unpeeledbaby red potatoes(new potatoes)
- 1cupsour cream
- 1tablespoonfresh dill or1 teaspoondried dill
- 2teaspoons choppedfresh parsley
- salt and pepper
- Put potatoes in a large pan, cover with water, and boil until tender.
- Drain, and cut into bite-sized pieces, leaving skins on.
- Combine remaining ingredients in a large bowl.
- Add hot potatoes, and mix until well coated.
- Refrigerate overnight before serving.