New Potatoes in Sour Cream Sauce

Thoroughly wash young potatoes under running water without peeling off the skin. Cut large tubers in half, leave small ones whole.

Put the potatoes in a pot and pour water over them so it completely covers them. Add the dill stems and 2 teaspoons of salt.

Cook over medium heat until completely done — the potatoes should pierce easily with a knife and slide off it. This usually takes 15–20 minutes depending on the size.

While the potatoes are boiling, slice the onion into thin half-rings.

Heat the butter and vegetable oil in a large deep skillet over medium heat. Add the onion, salt and pepper to taste.

Simmer the onion, stirring, until it begins to turn golden. This will take about 7–10 minutes.

Add sour cream to the pan with butter and onion. Stir and simmer over low heat for about 5 minutes until the sauce is warmed through and slightly thickened. Remove from heat.

Drain the cooked potatoes in a colander and let the water drain off. Remove the dill stems.

Transfer the potatoes to the pan with sauce. Add the chopped dill and minced parsley, mix carefully.

Serve the dish immediately while it is hot.