Summer Squash and Baby New Potatoes in warm Dill Sour Cream

Put the baby potatoes in a pot and add just enough water to cover them, with a pinch of salt. Bring to a boil, then simmer for about 10 minutes, until almost tender.
Meanwhile, cut the squash into pieces about the same size as the baby potatoes. Add the aquash to the cooked potatoes and continue to cook until everything is just tender, then drain.
Put the vegetables into a wide, shallow pan and gently stir in the finely chopped fresh dill and chives. Remove the pan from the heat and stir in the sour cream or yogurt. Return to the burner and heat gently until warm. Season to taste, and serve.