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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
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    4 servings


  • 12 small red potatoes (1 pound)
  • 2 fresh dill sprigs
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup half-and-half cream
  • 2 tablespoons snipped fresh dill
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt


  • 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.
Nutrition Facts
3 each: 180 calories, 9g fat (6g saturated fat), 30mg cholesterol, 136mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 3g protein.

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