3 lbs. fingerling potatoes
1/2 cup sour cream
1/2 cup plain yogurt
1/4 cup fresh chives, finely chopped
1 tsp. salt
- dash ground black pepper
Scrub potatoes. Boil in their skins until fork-tender. Drain, dry and cut in half.
In a salad bowl, combine the potatoes, sour cream, yogurt and chives; toss gently to coat. Add salt, and pepper to taste.
Refrigerate until chilled; and serve.