Dilly Shrimp Salad

2 pounds new potatoes

1 cup sour cream

½

cup chopped scallions

3 tablespoons chopped fresh dill

2 teaspoons lemon juice

½

cup chopped red bell pepper

½

teaspoon salt

½

teaspoon ground black pepper

¾

pound cooked large shrimp, shells, veins and tails removed

Place the potatoes in a large pot, then add enough water to cover them. Cover the pot, then bring to a boil. Cook until the potatoes are easily pierced with a knife, about 15-20 minutes. Drain and cool until they can be handled. Cut each into quarters; do not peel.

In a large bowl, combine the sour cream, scallions, dill, lemon juice, red bell pepper, salt and black pepper. Add the shrimp, then toss to coat. Add the potatoes and stir well. Cover and refrigerate for several hours.

Serves six.

@Recipe nutrition:Nutrition values per serving: 282 calories, 8 g fat (4 g saturated), 35 g carbohydrates, 4 g fiber, 20 g protein, 135 mg cholesterol, 420 mg sodium.

"Potato Salad" by Debbie Moose (2009 Wiley)