Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Small red or new potatoes, 3 ea Whole scallions, thinly
-cut in half or thirds, -sliced
1/2 c Mayonnaise 2 t Kosher salt
1/2 c Sour cream 1/8 t Black pepper
2 T Fresh dill, finely chopped

In a pot, place the red or new potatoes in enough water to cover.
Cook for 15 to 20 minutes, until the potatoes are tender, but still
firm enough to hold their shape. Drain. In a large bowl, place the
cooked potatoes. In a bowl, mix together the mayonnaise, sour cream,
dill, scallions, salt, and pepper. Add the mixture to the potatoes.
Mix well and serve. Makes 8 to 12 servings. NOTE: This salad is
especially delicious if you serve it while the potatoes are still a
little warm, but it's still very yummy when cold. Well covered and
refrigerated it stays good for 4 to 5 days. Recipe: Mama Leah's
Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes ++ Kugel
To Kasha ++ Blintzes To Borscht ++ by Leah Loeb Fischer with Maria
Poluskin Robbins. Copyrighted 1990 Published by MacMillan Publishing
Company. Shared by: David Pileggi

Submitted By SHARON STEVENS On 03-10-95

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