---------- Recipe via Meal-Master (tm) v8.04
  Categories: Salads
       Yield: 6 servings
       8 ea Medium potatoes (2-3/4 lb)
       6 ea Green onions *
     1/2 c  Chicken broth
       2 tb Olive oil
       1 tb Wine vinegar
     1/2 ts Dry mustard
     1/4 ts Celery seeds
       1 x  Salt to taste
       1 x  Fresh ground pepper to taste
     1/2 c  Low-fat sour cream  -OR-
     1/2 c  Plain yogurt
       2 tb Minced fresh dill  -OR-
       1 ts Dried dill
   * Use white part and some green, chopped.
      In boiling water over medium heat, cook potatoes in
   their skins until tender, about 25 to 30 minutes.
   Drain and dry over low heat in same pan.
      While still warm, peel and cut potatoes into
   1/4-inch thick slices. Set aside and keep warm.
      In a saucepan, combine green onions, broth, olive
   oil, vinegar, mustard, celery seeds and salt and
   pepper to taste; simmer 2 minutes.
      Cool slightly.  Stir in sour cream, mixing well.
   Pour dressing over warm potatoes and mix gently.
   Sprinkle dill on top of salad and serve at room
      From “The Incredible Potato Cookbook,” by Maria
   Luisa Scott and Jack Denton Scott; Consumer Reports
      Printed in the July 2, 1992 issue of the Los
   Angeles Daily News.