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16 small new potatoes, cooked
2 cups dairy sour cream
3 tablespoons prepared mustard
1/4 cup sliced green onions
1/2 teaspoon salt
1/4 teaspoon pepper
Chopped parsley

Place the cooked potatoes in a shallow 2-quart casserole. Combine sour cream, mustard, onion, salt, and pepper, and pour over the potatoes. Sprinkle with chopped parsley. Bake in a moderate oven (350°F) 30 minutes. Serve hot. Yield: 8 servings.