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New Potatoes in Lemon-Dill Sauce

 New Potatoes in Lemon-Dill Sauce
The recipe was passed down from some of my Ukrainian relatives. I love using the fresh dill from my garden to make the sauce.—Dannealle Misson, Pembina, North Dakota
4 ServingsPrep: 15 min. Cook: 25 min.

Ingredients

  • 12 small red potatoes (1 pound)
  • 2 fresh dill sprigs
  • 2 tablespoons butter
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 1/2 cup half-and-half cream
  • 2 tablespoons snipped fresh dill
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt

Directions

  • Place potatoes and dill sprigs in a large saucepan; cover with water.
  • Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or
  • until tender. Drain, reserving 1/2 cup cooking liquid. Transfer
  • potatoes to a serving bowl; keep warm.
  • In a small saucepan, melt butter. Stir in flour until smooth;
  • gradually add cream and reserved cooking liquid. Bring to a boil;
  • cook and stir for 2 minutes or until thickened. Add the snipped
  • dill, lemon juice and salt; pour over potatoes and toss to coat.
  • Yield: 4 servings.
Nutritional Facts: 1 serving equals 180 calories,

2 of 2

New Potatoes in Lemon-Dill Sauce (continued)

Nutritional Facts: 9 g fat (6 g saturated fat), 30 mg cholesterol, 136 mg sodium, 21 g carbohydrate, 2 g fiber, 3 g protein.