Potatoes (new), boiled

1. Scrub the potatoes - if are the very new, the skin will be soft, and you may just stirr them in a bucket with a large handfull of coarse salt and 1/2 l water (or use a peeling machine...)

2. Separate the fine leaves from the rest of the dill (keep the stalks)

3. Bring 6 l of water (no salt) to a boil in a LARGE pot (new potatoes will cook over easily).

4. Add the salt and the potatoes (and the dill stalks). 

5. Bring to a boil (will take about 3-4 minutes per kilo potato), and continue cooking for about 5 minutes (small, very new potatoes) to 8-12 minutes (large and not that new potatoes). Pinch with a fork - they should still be a bit hard in the center ("al dente") when you stop.

6. Take off the heat and wait for 10 minutes before you pour off the water. Remove the dill stalks and sprinkle the dill over (or mix with) the potatoes when serving.

Goes with almost everything - new potatoes are great just with butter and salt!