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Young potatoes with dill (Easter side dish)

Additions Easter 40 min Easy 22 wyświetleń ~7.78 PLN * - (0)
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Description

Classic young potatoes with dill are a must-have spring side dish on the Easter table. In this version, we preserve the delicacy of the young tubers — we do not peel them, just wash them thoroughly and cook them in salted water, then coat them in a buttery wrap and creamy dill sauce. The dish combines the fresh aroma of dill with the sweetness of butter and the subtle acidity of cream; optional grated horseradish adds a kick, while slices of egg enhance the texture and appearance. Serve hot, as a side to roasted duck, ham, or as part of an Easter salad. The dish is technically simple, visually striking: golden potatoes with contrasting green dill.

Ingredients Used

Ingredients (9)

Servings:
4
  • Potatoes 5.3 szt. (~800 g)
  • Butter 50 g
  • Sour cream 100 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Horseradish 30 g
  • Chicken egg 2 szt. (~120 g)
💰 Szacowany koszt dania: ~7.78 PLN (1.95 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the potatoes

1

Wash the potatoes under running cold water with a vegetable brush, removing any dirt. Do not peel the skin — young potatoes have thin skin that adds flavor and helps them hold their shape. If some tubers are much larger, cut them in half so that they are all similar in size.

Use a soft vegetable brush and a large bowl. Preparing potatoes of similar size will shorten the cooking time. A common mistake: throwing them into boiling water — it's better to start with cold water so that the potatoes cook evenly.
2

Place the potatoes in a large pot (minimum capacity 3 l), cover with cold water so that the water covers the tubers by about 2 cm. Add salt (4 g) to the water. Put the pot on high heat and bring to a boil. When the water starts to boil, reduce the heat to medium, partially cover with a lid, and cook for 15–20 minutes — the time depends on the size of the potatoes.

Ingredients: Salt
Use a large, heavy pot, preferably with a lid. Test: insert a fork into the largest potato — the fork should go in smoothly, and the potato should not fall apart. If the fork encounters resistance, cook for another 3–5 minutes.

Dill and Cream Sauce

3

While the potatoes are cooking, prepare the sauce: finely chop the dill on a cutting board with a sharp knife (remove the thicker stems). In a small saucepan, melt 30 g of butter over low heat. Add the cream (100 ml) and gently heat for 2–3 minutes until the sauce thickens slightly — do not bring to a boil. Add half of the chopped dill and season with 1 pinch of salt and 1 pinch of black pepper. If you are using horseradish, grate it on a fine grater and mix it into the sauce (30 g) — this will add some heat.

Ingredients: Butter, Sour cream, Dill, Salt, Black pepper, horseradish
Use a small saucepan (diameter 16–18 cm) with a thick bottom and a wooden spoon for stirring. Do not boil the cream — too high a temperature can cause it to curdle. If the sauce curdles, remove the saucepan from the heat and stir vigorously, possibly adding a spoonful of cold cream.

Assembly and serving

4

Drain the potatoes in a colander and set aside for 1–2 minutes to steam off. Transfer them back to a warm pot or large bowl. Add the remaining 20 g of butter and the rapeseed oil (15 g). Gently shake the pot or stir with a wooden spoon for 1–2 minutes until the butter melts and coats the potatoes, giving them a shine.

Ingredients: Butter, Rapeseed oil
Use a colander to drain and a large bowl or the same pot for mixing. Do not use a mixer or vigorous mixing — too much mixing will break the potatoes apart. The goal is to gently coat them with fats.
5

Pour the warm dill and cream sauce evenly over the potatoes and gently mix to coat the tubers with the sauce. Add the remaining chopped dill on top. Season to taste with black pepper and possibly an additional pinch of salt. If you are using an egg, top the dish with slices of boiled egg.

Ingredients: Sour cream, Dill, Black pepper, horseradish
Use a large spoon to apply the sauce and a spatula to mix. Check the taste before serving — the dill is fresh, so add it gradually. Additionally, you can add horseradish (if not used yet) as an accent when serving.
6

Serve the potatoes hot, preferably right after drizzling with the sauce. On the Easter table, place them in a serving dish and sprinkle with an extra handful of fresh dill for effect. The dish pairs well with roasted meats, eggs in various forms, and spring salads.

Ingredients: Dill
Use a platter with a diameter of 26–30 cm to serve for 4 people. A common mistake: leaving the potatoes in the sauce too long — the skin can soften, and the sauce can soak in; serve quickly.

Fun Fact

💡

In Poland, young potatoes in spring are treated almost like a separate holiday — served with butter and dill, they were popular as a simple yet elegant addition to seasonal dishes as early as the 19th century.

Best for

Wielkanoc Rodzinny obiad Wiosenne przyjęcie

Tips

🍽️ Serving

Serve in a wide serving dish, add slices of egg on top and an extra portion of sauce in a sauce boat. Serve immediately so that the butter and sauce are still warm. A slightly tangy cucumber salad or roasted duck pairs well with the potatoes.

🥡 Storage

Store in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a pan with a bit of butter or oil, adding a spoonful of water to restore moisture; avoid the microwave, which can soften the crust.

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