Serves 4

10-12 small red skin potatoes
1 C Greek yogurt
2 Tbs chopped fresh dill
1 minced shallot
Salt and pepper

Boil 10-12 small red skin potatoes in salted water until cooked through (about 10-12 minutes). Set aside to cool slightly. In a small bowl mix together Greek yogurt, chopped fresh dill, and minced
shallot. Season with salt and pepper. Serve potatoes whole and warm with sauce on the side — or cold with quartered or whole potatoes tossed in the yogurt dressing. Add salt and pepper to taste.