Sour Cream Dill Potatoes

Sour cream dill potatoes are a creamy, fresh side dish that holds its own beside roast meats and on its own alike – the fresh dill gives its distinctive, springlike scent.

1. Peel the potatoes, cut them into even cubes, cook them just tender in salted water, then drain them.

2. In a little oil sweat the finely chopped onion glassy.

3. Sprinkle it with the flour, stir it for a short while, then add the sour cream.

4. With a little of the cooking water stir it smooth and lump-free.

5. Gently fold in the cooked potatoes, so they do not break up.

6. Season it with plenty of chopped fresh dill and pepper, and adjust with salt.

Tip: It is excellent cold too, like a potato salad – as it stands, the flavours come together even better.