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


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.

About this Recipe

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