Preparation:

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
Source:
Submitted by: Recipe Group Member
Date: Jan, 13, 2000

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