Pascha Recipes

New Potatoes in Dill Cream Sauce

Potatoes are elevated to a new high with the addition of chive and onion cream cheese spread and dill weed. New potatoes make a great addition to any spring meal. Their smaller size makes them cook quicker than regular potatoes.

New Potatoes in Dill Cream Sauce

Yield: 16 servings, about 1/2 cup each

Ingredients

  • 2 1/2 pounds new red potatoes, quartered
  • 1 (8 ounce) container Philadelphia Chive & Onion Cream Cheese Spread
  • 1/4 cup milk
  • 1 green bell pepper, chopped
  • 3 tablespoons chopped fresh dill*

Instructions

  1. Place potatoes in large saucepan: add enough water to cover. Bring to a boil. Reduce heat to medium; cook for 15 minutes or until potatoes are tender.
  2. Meanwhile, mix cream cheese spread, milk and bell pepper in large micro-safe bowl. Microwave on HIGH for 40 to 50 seconds or until cream cheese spread is melted; stir until well blended. Stir in dill.
  3. Add drained potatoes; toss lightly to coat.
  4. Cover and refrigerate any leftovers.
  5. Serve as a cold potato salad, stirring in a small amount of additional milk to thin, if necessary.

Notes

* Substitute chopped fresh basil leaves or 2 teaspoons dill weed for the chopped fresh dill.

Nutrition

Per serving: Calories 110 Total fat 4g Saturated fat 2.5g Cholesterol 15mg Sodium 80mg Carbohydrate 16g Dietary fiber 1g Sugars 2g Protein 2g

Vitamin A 4% DV Vitamin C 15% DV Calcium 2% DV Iron 0% DV

Attribution

Recipe and photo used with permission from: Kraft Heinz Company



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