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By Craig Claiborne
Like fresh asparagus and shad, new potatoes are evidence of spring.
Wash and scrape the potatoes; leave them whole. Place them in a saucepan with the salt, butter and water. Cover and cook for twenty minutes over low heat.
Add the carrots. Cover and cook for fifteen minutes longer, or until carrots and potatoes are tender. Add dill and mix lightly. Serve hot.
© 1966 Craig Claiborne estate. All rights reserved.