Dill-Creamed New Potatoes
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 1/2 lbs small new potatoes
1 cp commercial sour cream
1/2 tsp salt
1/2 tsp dill seed
1 - Wash, scrub, and scrape potatoes or pare strip around each.
2 - Cook in salted boiling water about 20 minutes or until done.
3 - Drain.
4 - Combine sour cream, salt and dill seed.
5 - Pour over hot potatoes.
6 - Heat 1 or 2 minutes and serve.
Chive-Creamed Potaatoes: Substitute 2 tbsp finely cut chives for
dill seed in above recipe
Mustard-Creamed Potatoes: Cook potatoes as described in above
recipe.ombine 1 cp medium white sauce or cream sauce with 1
tbsp prepared mustard and 4 tbsp finely cut parsley. Pour
over potatoes; heat 1 or 2 minutes and serve.
Peas and Potatoes Creamed Together: For this old-time favorite,
combine 1 cp cooked or fresh or quick-frozen peas, 1 1/2 cps medium
white sauce or cream sauce. Heat 1 or 2 minutes with hot potatoes.
Makes 5 or more servings.