1 lb. new potatoes or other thin-skinned potatoes
3 Tbsp. butter
1/2 c. fresh dill
salt and pepper to taste
This is not an authentic Swedish dish, but plays well with traditional Swedish fare.
If small red-skinned potatoes are available, use them. At certain seasons, our stores price the small new potatoes sky-high - it's fine to use the larger red potatoes, or even other thin skinned potatoes (avoid russetts or baking potatoes).
If the potatoes are large, cut them into forkful sizes.
Place potatoes in a large pot of cold water immediately upon slicing. (Potatoes left in the air can discolor.) Once all the potatoes are prepared, place the pot on the stove and bring to a boil.
Boil potatoes until almost fork-tender. While potatoes are cooking, snip (or chop) dill. Drain cooked potatoes.
Place hot potatoes in a large bowl. Dot with butter. Stir gently to coat the potatoes. Add dill, stirring gently to distribute the dill throughout the dish.
Submitted by Gretchen Grant Contributed on: and modified on Wednesday August 1st, 2007