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Horseradish Dill Potatoes

—Kelly Kirby, Westville, Nova Scotia
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings


  • 4 small red potatoes (about 1/2 pound)
  • 2 tablespoons butter, melted
  • 1-1/2 teaspoons lemon juice
  • 1/2 teaspoon prepared horseradish
  • 1/4 teaspoon salt
  • 1/4 teaspoon dill weed
  • 1/8 teaspoon pepper


  • Remove a thin strip of peel around the center of each potato. Place in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Combine the remaining ingredients. Drain potatoes; add butter mixture and stir to coat.
Nutrition Facts
2 each: 184 calories, 12g fat (7g saturated fat), 31mg cholesterol, 422mg sodium, 19g carbohydrate (1g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 starch.

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  • raceywlf
    Apr 2, 2011

    I made it for our supper tonight and it was delish, the only thing I did different was use half butter and half olive oil, and also used some fresh dill, we were licking the bowl clean, will definitely do it again. Thanks

  • emilyjennings
    Jan 21, 2011

    I left out the horseradish and it was delicious! I make them all the time!

  • athenathecookielady
    Apr 5, 2010

    This was a fantastic Easter side. The horseradish and lemon were great - my 5 kids even liked it and asked for seconds!