Young potatoes sour cream.
1 kg (2,2 lb) young small potatoes.
1/2 cup sour cream, or cream.
2 - 3 tbsp butter.
chopped fresh greenery (dill, parsley, celery, leek) to taste.
1. Peel potatoes, wash carefully and boil in cold water. Salt as soon as water boils, and cook until done.
2. Strain off water and pour sour cream over potatoes. Stir carefully.
3. Sprinkle with
chopped green celery, dill, parsley, green onions before serving. Serve immediately.