A Warm Salad with Cream and Dill

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Dill sown early in a greenhouse should be producing leaves by now. Dill appears with great reluctance if sown outside in my garden and runs to seed at the first chance.


  • 1Β½ lb (700 g) potatoes, old or new
  • 3 shallots, finely chopped
  • 1 tablespoon butter, melted
  • 6 fl oz (175 ml) cream
  • 2 tablespoons dill leaves, chopped
  • Sea salt and freshly ground black pepper
  • 4 handfuls mixed salad leaves


    Boil or steam the cleaned potatoes until tender. Cook the shallots in the melted butter until translucent, then stir in the cream and the dill. Bring to the boil and season. Put the salad leaves on plates, place the potatoes on top and pour over the warm dressing. Eat immediately.