Best 5 New Potatoes With Sour Cream And Dill Recipes

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Indulge in the delectable symphony of flavors with our tantalizing recipe for New Potatoes with Sour Cream and Dill. This classic dish, a staple in many cuisines, offers a harmonious blend of tender baby potatoes, creamy sour cream, and the refreshing zest of dill. The result is a symphony of textures and flavors that will delight your palate. Our recipe provides step-by-step instructions to ensure perfect results every time. Additionally, we have included variations to cater to different dietary preferences and taste buds, including a vegan option with a luscious cashew cream sauce and a zesty lemon-herb version. Join us on this culinary journey as we explore the delightful world of New Potatoes with Sour Cream and Dill.

Let's cook with our recipes!

HERBED NEW POTATOES



Herbed New Potatoes image

I make these potatoes often for my husband and me. They're easy to prepare and have a nice dill flavor. We eagerly await the start of farmers market season to get garden-fresh new potatoes. -Vi Neiding, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 8

3/4 pound small red potatoes
1 tablespoon butter, softened
1 tablespoon sour cream
2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
2 teaspoons minced chives
1/4 teaspoon salt
1/8 teaspoon pepper
Dash lemon juice

Steps:

  • Remove a strip of peel from the middle of each potato. Place potatoes in a saucepan and cover with water. Bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until tender. , In a small bowl, combine the remaining ingredients. Drain potatoes; add butter mixture and toss gently.

Nutrition Facts : Calories 188 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 367mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.

CRUSHED SOUR CREAM POTATOES



Crushed Sour Cream Potatoes image

These extremely rich, highly textured potatoes are no less luxurious than the silky mashed variety, but they are a lot less work. There's no ricing, mashing or whipping - just a simple crush to expose the potatoes' craggy interior. From here on out, the key word is "cream": Creamy potatoes meld with the garlicky heavy cream mixture and lots of sour cream. Small (and yes, creamy) potatoes on the waxy side, like a new potato or even a fingerling, work best here, but a more floury potato cut into large chunks would also work in a pinch. Don't skimp on the black pepper or chives. They truly make this dish.

Provided by Alison Roman

Categories     dinner, vegetables, side dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 8

4 pounds small, creamy potatoes, no larger than a golf ball, such as gold creamer
Kosher salt and freshly ground black pepper
2 cups heavy cream
6 large garlic cloves, crushed
4 tablespoons unsalted butter
1 cup sour cream, plus more for serving
1/2 cup finely chopped chives
1/3 cup coarsely chopped dill

Steps:

  • Cook potatoes in a large pot of boiling, salted water until tender, 10 to 15 minutes. Drain. (This step can be done ahead of time; keep potatoes covered and warm on the stovetop.)
  • Meanwhile, in a medium pot over medium heat, gently simmer the cream and the garlic until garlic is completely tender and cream is reduced by about a third (it will look slightly thicker, about the consistency of melted ice cream), 8 to 10 minutes. Season with salt and lots of pepper. Add butter and swirl to melt. (This can also be done ahead; rewarm before proceeding.)
  • Using your hands or something like a small dish or bowl, crush the potatoes and place in a large bowl. Pour cream mixture over the potatoes, and season with salt and more pepper. Toss to coat, encouraging the potatoes to break down slightly but remain textured and chunky.
  • Stir in sour cream, half the chives and half the dill. Transfer to a large serving bowl and top with remaining chives and dill, and more black pepper and sour cream, if you like.

DILL POTATO SALAD



Dill Potato Salad image

New potatoes are dressed with a tangy dressing of sour cream, dill weed, parsley and Dijon mustard. Sprinkle with sliced green onions before serving, if desired.

Provided by sal

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h5m

Yield 6

Number Of Ingredients 7

7 cups chopped new potatoes
1 (8 ounce) container sour cream
2 teaspoons chopped fresh dill weed
1 teaspoon dried parsley
2 tablespoons Dijon mustard
½ teaspoon salt
¼ teaspoon pepper

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chill.
  • Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper.
  • Pour dressing over potatoes and toss gently. Chill before serving.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 35.5 g, Cholesterol 16.7 mg, Fat 8.1 g, Fiber 3 g, Protein 4.3 g, SaturatedFat 5 g, Sodium 345.9 mg, Sugar 1.5 g

CREAMED DILL POTATOES



Creamed Dill Potatoes image

Tender, tiny, tasty red potatoes slathered in a creamy dill sauce make a versatile side for all kinds of meat entrees. This never-fail recipe always brings raves to Geraldine Hagemann in Rembey, Alberta.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 7

6 small red potatoes
1 tablespoon thinly sliced green onion
2 teaspoons butter
1/4 cup heavy whipping cream
2 to 3 teaspoons minced fresh dill
1/8 teaspoon salt
Dash pepper

Steps:

  • With a vegetable peeler, remove a strip of peel around the middle of each potato. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender., Meanwhile, in a small saucepan, saute onion in butter until tender. Add the cream, dill, salt and pepper. Reduce heat; simmer for 4-5 minutes or until sauce is thickened. Drain potatoes; drizzle with sauce and toss gently.

Nutrition Facts :

DILL AND SOUR CREAM POTATO SALAD



Dill and Sour Cream Potato Salad image

A different twist on "traditional" potato salad, this one is simple to make and delicious to eat. Cooking time includes overnight refrigeration.

Provided by Felix4067

Categories     Potato

Time 10h5m

Yield 8 serving(s)

Number Of Ingredients 6

3 lbs unpeeled baby red potatoes (new potatoes)
2/3 cup mayonnaise
1 cup sour cream
1 tablespoon fresh dill or 1 teaspoon dried dill
2 teaspoons chopped fresh parsley
salt and pepper

Steps:

  • Put potatoes in a large pan, cover with water, and boil until tender.
  • Drain, and cut into bite-sized pieces, leaving skins on.
  • Combine remaining ingredients in a large bowl.
  • Add hot potatoes, and mix until well coated.
  • Refrigerate overnight before serving.

Nutrition Facts : Calories 263.1, Fat 12.4, SaturatedFat 4.3, Cholesterol 20, Sodium 172.7, Carbohydrate 35.3, Fiber 3.8, Sugar 3.6, Protein 4.2

Tips:

  • For the best results, use small, new potatoes that are about the same size. This will ensure that they cook evenly.
  • If you don't have sour cream, you can substitute plain yogurt or crème fraîche.
  • Fresh dill is the best choice for this recipe, but you can use dried dill if you don't have any on hand. Just be sure to use less, as dried dill is more concentrated.
  • Serve the potatoes warm or at комнатной температуре.

Conclusion:

New potatoes with sour cream and dill is a classic dish that is easy to make and always a crowd-pleaser. The creamy sauce and fresh herbs perfectly complement the tender potatoes. This dish is perfect for a weeknight meal or a special occasion.

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