Real Recipes From Real Home Cooks ®

peas, potatoes and dill

Recipe by
Dee Dee Pettersen
The Villages, FL

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!

yield 4 serving(s)
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For peas, potatoes and dill

  • 10 oz
    peas, frozen (or shelled fresh peas)
  • 1 lg
  • 1 sm
  • 1 dash
  • 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

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