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Dill potatoes
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| Artist: |
_ |
| Categories: |
Potatoes, Side-dishes, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Russet potatoes, peeled | | | Salt | | | Fresh ground black pepper | | 3/4
| cup | Mayonnaise | | 3/4
| cup | Sour cream or plain yogurt | | 1/2
| cup | Finely chopped red onion | | 1/2
| cup | Minced fresh dill | | | Fresh dill or parsley for | | | -garnish |
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Procedures:
| 1 | Boil potatoes until tender but firm. | | 2 | After cooking, cut potatos into slices or cubes. | | 3 | Season to taste with salt/pepper. | | 4 | In a bowl, combine sour cream or yogurt, onion and dill and blend well. | | 5 | Pour over the warm potatoers and toss gently to mix. | | 6 | Garnish with herb sprigs or parsley. | | 7 | Serve at room temperature or slightly chilled. |
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