Boiled New Potatoes with Sour Cream

It must be my Hungarian ancestry, because I adore these potatoes as the accompaniment to all manner of meat stews and brisket. The sour cream oozes into the juices of any stew. Search out different brands of sour cream, as every one has a slightly different flavor and thickness. Use red or white potatoes, even specialty potatoes such as Yukon Gold or purple potatoes, but make sure they are of a size that allows them to be served whole.

• Serves 2

1	pound red or white potatoes
2	teaspoons salt
½ to ¾	cup cold regular or low-fat sour cream

1. Place the whole potatoes in a medium-size saucepan and add water to cover by 2 inches. Bring to a boil and add the salt. Cover and cook over medium heat for 10 to 15 minutes, until tender when pierced with the tip of a knife.
2. Drain the potatoes, then return them to the hot saucepan and quickly shake them dry over direct heat. Transfer to a serving plate, or place in a bowl lined with a clean cloth napkin and cover with the napkin until ready to eat. Serve hot, with the sour cream in a bowl on the side.