Scrape off the paper skin from the new potatoes with a knife, boil in lightly salted water, drain. Add 2 tablespoons of the crème fraîche and finely chopped dill to the potatoes, cover with the lid. Place a tea towel over the lid and hold the pot handles tightly, shake the pot 2-3 times, done. Serve with the rest of the crème fraîche. The Ukrainian radish salad or the coleslaw made from young white cabbage with cucumber and dill go very well with it (see my recipes). This dish is a typical Ukrainian breakfast in the new potato season. Dill is the most popular herb in Ukraine.
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