My favourite comfort food recipe for freshly dug potatoes. –Harold Wollin, Blue Chair Café
| 3 lb | potatoes, preferably all small ones. Or, cut large potatoes into bite size pieces. |
| ¼ c | bacon, cut into small pieces |
| 1 T | butter |
| 1 c | sour cream |
| 2 T | fresh dill, chopped |
Cover the potatoes with water, and boil with ½ teaspoon salt until tender. Strain and hold ready. Render the bacon in a large frying pan (large enough to a hold the potatoes) adding the butter to prevent burning. Retain all the fat. Add the sour cream and dill. Stir gently to heat the cream, then add the cooked potatoes and fold gently to coat. Serve hot.
Serves 4-6.