Summer Squash and Baby New Potatoes in Warm Dill Sour Cream


Prep time30 minutes
Cooking time30 minutes
Total time1 hour


This recipe is great for local summer squash.


3/4 pound
potato (baby new)
3/4 pound
squash (zucchini and yellow summer)
1/2 bunch
dill, fresh
1 1/4 cup
sour cream
salt (to taste)
black pepper (to taste)
1/2 bunch


Put the baby potatoes in a pot and add just enough water to cover them, with a pinch of salt. Bring to a boil, then simmer for about 10 minutes, until almost tender.

Meanwhile, cut the squash into pieces about the same size as the baby potatoes. Add the squash to the cooked potatoes and continue to cook until everything is just tender, then drain.

Put the vegetables into a wide, shallow pan and gently stir in the finely chopped fresh dill and chives. Remove the pan from the heat and stir in the sour cream or yogurt. Return to the burner and heat gently until warm. Season to taste, and serve.