Peas, Potatoes and Dill

Dee Dee Pettersen


Preparing something from the '50s was hard - because I wasn't born till the '60s. However, while going through my grandmother's old recipes, I remember the story of my father never having plain vegetables till he went to college (Penn State). Everything my grandmother made had a sauce. My Grammy was a little upset when she found out that my dad liked the plain simple veggies just as much as hers. Peas, Potatoes and Dill is a fantastic blending of flavors. I hope you make it and enjoy it as much as I have!

☆☆☆☆☆ 0 votes
20 Min
20 Min
Stove Top


10 oz
peas, frozen (or shelled fresh peas)
1 large
1 small
1 dash(es)
2 tsp
dill, fresh, finely chopped
1 Tbsp
sour cream
1 tsp
1 Tbsp
olive oil, extra virgin

How to Make Peas, Potatoes and Dill


  • 1Preheat olive oil in a two quart pot. Use low to medium heat.
  • 2Finely chop the onion. When oil is hot, slowly sauté the onion until soft.
  • 3Peel the potato and slice into 1/4 inch thick slices.
  • 4After onion is soft, place potato slices evenly around pot. Add just enough water to cover slices. Add a dash of salt.
  • 5Bring to a slow boil, cover and cook for about 5 minutes. Test potato with a fork. Before potato becomes soft, add dill and peas.
  • 6Cover pot and cook for 5 more minutes till peas are done.
  • 7Mix together the flour and sour cream and add to contents of pot, stirring to dissolve.
  • 8With lid removed and contents lightly boiling, stir occasionally until mixture thickens noticeably. Remove from heat and serve.

Printable Recipe Card

About Peas, Potatoes and Dill

Course/Dish: Vegetables
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Heirloom