A Warm Salad with Cream and Dill

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.


  • 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.

‘… the other day she call’d in here, and saw Lady Mount Cashell eating plain boil’d Potatoes for her luncheon in the middle of the day. She then heard for the first time that that was the principal Food of the Irish, and immediately resolv’d on giving Lady Mount Cashell a breakfast in compliment to her country. We went there and literally found nothing but Potatoes dress’d in Fifty different fashions. I thought the repast would never have been at an end, such was the torture she had put her fancy to in devising methods to diversify the cookery.’ From An Irish Peer on the Continent, 1801–1803; a narrative of the tour of Stephen, 2nd Earl Mount Cashell, as related by Catherine Wilmot, published 1924.