Mustard Dill Fingerling Potatoes

Serves 6

Fingerling potatoes have a tendency to be more tender and less grainy.  These should not be peeled.

2 lbs fingerling potatoes
4 stalks celery, small dice
1/3 cup nonfat or low fat sour cream
3 tbsp. Dijon
2 tbsp. mayonnaise
4 tbsp. fresh dill, minced

• Cover potatoes with cold water by one inch.  Simmer until just tender, 10 – 15 minutes.  Do not overcook. Drain potatoes, cut in half, lengthwise and hold.
• While the potatoes are cooking, combine the sour cream, Dijon, mayonnaise and fresh dill.
• Add dressing to the potatoes, season with salt and pepper.  Serve immediately .