Administrativia

• 2-1/2 lb. new red potatoes, quartered
• 1 tablespoon extra virgin olive oil
• 8 oz. cream cheese, softened to room temperature
• 1 small onion, chopped
• 1/2 cup chives
• 1/4 cup milk
• 1 green pepper, chopped
• 3 Tbsp. chopped fresh dill
• Salt & pepper

In a large sauce pan, cover potates with just enough water to cover potatoes. Bring to boil on medium-high heat. Reduce heat to medium; simmer 15 min. or until potatoes are tender. Drain.

In a small sauce pan, saute onion until translucent. Add cream cheese, milk and green pepper stirring until cream cheese is melted and well blended. Stir in chives and dill. Remove from heat.

Pour sauce over potatoes and toss to coat. Salt & pepper to taste. Serve.