New potatoes have thin, soft skins and retain their shape after cooking. Here, they're boiled with springtime carrots and dressed with a lightened sour cream mayonnaise mixture that keeps the dish low in fat.
Cook potatoes, covered, in a small amount of boiling salted water for 8 minutes. Add carrot strips; cook 5 minutes more or until vegetables are just tender. Drain and keep warm.
Meanwhile, combine the sour cream, mayonnaise dressing or salad dressing, lemon peel, and lemon juice in a small saucepan. Cook and stir over low heat just until heated through. Do not boil. If necessary, stir in enough milk to create desired consistency. Drizzle sauce over vegetables. Sprinkle with green onion or chives. If desired, garnish with whole cherry tomatoes. Makes 4 side-dish servings.