A Warm Salad with Cream and Dill

Name: A Warm Salad with Cream and Dill
Ingredients: 3 shallots, finely chopped; 2 tablespoons dill leaves, chopped; Sea salt and freshly ground black pepper; 1 tablespoon butter, melted; 1½ lb (700 g) potatoes, old or new; 4 handfuls mixed salad leaves; 6 fl oz (175 ml) cream

Preparation info

Difficulty
Easy

Appears in

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.

Ingredients

1½ lb (700 g) potatoes, old or new
3 shallots, finely chopped

April
Vegetarian

Method

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.