Red Potato Salad (Tasty, not dull)

Red Potato Salad (that's tasty not dull)
by: Marian Burras

Cook Time:
Yield: 3  - 4 sevings

Ingredients:
1 pound of tiny new potatoes
1 - 2 T chopped fresh dill ( more or less to your taste)
1 - 2 T chopped fresh parsley ( more or less to your taste) I like A LOT!
3 t chopped capers
4 T low fat sour cream
3 T nonfat yogurt
3 t tarragon vinegar
Few dashes of cayenne pepper
Dash of salt
Freshly ground black pepper

Directions:
1. Scrub potatoes but do not peel.  Bring to a boil in water to cover and cook until tender but firm, 10 - 20 minutes depending on size.
2.  Meanwhile, wash, dry and chop the dill and parsley; rinse capers and chop.  In a bowl large enough to hold the potatoes, mix the dill, parsley and capers with the sour cream, yogurt, vinegar and cayenne pepper.  
3. When the potatoes are cooked, drain and cut into quarters and mix with the dressing.  Season with salt and pepper, and serve.  

Notes:
I use both regular sour cream and yogurt and low fat versions.  Both taste wonderful.  This is a very tart salad.  So be careful if you don't want it too sour be judicious with the vinegar or use full fat fresh sour cream.  

Also, you can’t go wrong with elite potato chips and caviar!