In a medium bowl add potatoes in a small amount of salted water, cook, covered for 20-25 minutes. Drain and set aside to cool.
In a large skillet with oil sauté sliced mushrooms and finely chopped onion until tender (about 5 minutes. Peel and slice the potatoes, then add to the skillet. Sprinkle with salt and pepper. Cook over medium heat for 5 minutes, or until heated through, turning occasionally. Add sour cream. Sprinkle with fresh dillweed.Servings: 6