- 16 small new potatoes, cooked
- 2 cups dairy sour cream
- 3 tablespoons prepared mustard
- 1/4 cup sliced green onions
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Chopped parsley
Place the cooked potatoes in a shallow 2-quart casserole. Combine sour cream, mustard, onion, salt, and pepper, and pour over the potatoes. Sprinkle with chopped parsley. Bake in a moderate oven (350°F) 30 minutes. Serve hot.
Yield: 8 servings.