Go Back
boiled potatoes
Print Recipe

Boiled Potatoes with Dill

Rich Hungarian food needs a good potato dish to go with it.
Prep Time15 mins
Cook Time30 mins
Cool completely after boiling the potatoes before proceeding further with the recipe30 mins
Course: brunch, Buffet, Dinner, lunch, Side Dish
Cuisine: American, European, German, Hungarian
Keyword: dried dill weed, potatoes, sour cream, whole dill seed
Servings: 6 servings
Author: Candace Wilkinson Roney

Equipment

  • 5-quart soup kettle
  • 3-quart Dutch oven or cast iron kettle

Ingredients

  • 2 pounds potatoes unpeeled
  • ½ stick unsalted butter
  • Salt and pepper to taste
  • 1 tsp. dill seed crushed
  • ¼ tsp. caraway seed crushed
  • ½ cup sour cream
  • 2 Tbsp. dried dill weed or ¼ cup fresh, chopped

Instructions

  • Boil potatoes in salted water until done. Allow to cool; then peel and cut into 1-inch cubes.
  • Melt butter in the Dutch oven. Add the potatoes along with salt and pepper to taste and the caraway and dill seed.
  • Cook over medium heat, while stirring, until potatoes are reheated.
  • Remove from heat and stir in remaining ingredients.
  • Cover and allow to stand for 10 minutes before serving.