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New Dill Potatoes with Scallion Cream Sauce

New Dill Potatoes with Scallion Cream Sauce

Course: Side Dish
Cuisine: Polish
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 3
Calories: 276kcal
Author: Edyta
New Dill Potatoes with Scallion Cream Sauce - Polish summer staple side dish. This type of potatoes are the creamiest out there and they are only available for the short period of time. Hurry up, get some on your local farmer's market and follow this recipe to try the best potatoes you have ever tasted.
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  • 2 lbs new potatoes medium
  • Less than 1 tablespoon of salt
  • 1 tablespoon butter (adjust if more butter is needed)
  • 1 tablespoon dill (adjust if you want more dill)
  • 1/4 cup heavy cream
  • 2 tablespoon fresh scallion chopped
  • Freshly ground pepper and more salt to taste


  • Wash the potatoes
  • Cut up bigger ones in a half and leave the smaller ones as whole
  • Place them in a pot of water with less then 1 tablespoon of salt and cook for about 20-25 minutes from the moment the water is boiling (check with the fork if they are cooked through)
  • Strain the potatoes and return them to the pot
  • Add butter and dill and wait until the butter melts
  • Stir everything together so that all potatoes are covered with butter and dill
  • In the meantime heat up the heavy cream with half of the scallions and cook for about 5-10 minutes until bubbly and reduced in half
  • Add dill potatoes to the cream, mix together
  • Sprinkle with the rest of the scallions
  • Adjust seasoning with salt and pepper
  • Serve immediately


Calories: 276kcal | Carbohydrates: 40g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 54mg | Potassium: 969mg | Fiber: 4g | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 44.7mg | Calcium: 40mg | Iron: 1.8mg