Dilled Potato Salad

Course : Vegetables
Serves: 4
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3 medium red potatoes -- scrubbed, quartered, and unpeeled
1 large hard-cooked egg -- finely chopped
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 teaspoon minced fresh dill or 1/2 tsp dried dill
1/4 cup reduced-fat sour cream

Preparation / Directions:

Boil potatoes for about 20 minutes, until tender yet firm. Drain potatoes and cut into cubes when cool enough to handle. Peel if desired. Toss potatoes with remaining ingredients. Chill for 1 hour. In some menus, one Milk serving has been used in place of either one of the Meat or Starch servings.

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