3 lbs. fingerling potatoes

1/2 cup sour cream

1/2 cup plain yogurt

1/4 cup fresh chives, finely chopped

1 tsp. salt

- dash ground black pepper

Scrub potatoes.  Boil in their skins until fork-tender. Drain, dry and cut in half.

In a salad bowl, combine the potatoes, sour cream, yogurt and chives; toss gently to coat. Add salt, and pepper to taste.

Refrigerate until chilled; and serve.