New potatoes are just as they sound: the little new potatoes that form first on potato plants. They don't store too well because their skins haven't toughened up, so you don't generally find them in supermarkets, but their thin skins and buttery soft texture makes them absolutely delicious and perfect for potato salads and all kinds of yummy dishes that call for minimal prep and potatoes at their most potatoey.
1 pound new potatoes, washed well
1 tbsp dill
2 tbsp butter
salt to taste
Directions:
Cut bigger potatoes into manageable chunks (or not, if you don't mind cooking a little longer). Steam potatoes in a steaming basket for 15-20 minutes, or until done (you can check by poking one gently with a fork).
Throw into a bowl, and toss with butter and dill while still hot. Add salt to taste (more if you're using unsalted butter)
The simple bowl of potatoes goes quickly in a crowd.
The potatoes are the perfect topping on a bed of greens. We also added some blackened pink salmon chunks, roasted pumpkin seeds, and black olives for our own Northwest version of salad nicoise.
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