Prep: 1. Chop potatoes in half or quarters if larger. 2. Chop dill. Make: 1. Place red potatoes in large stockpot of water with 1-2 teaspoons of kosher salt. Bring potatoes to boil then reduce to simmer and cook for about 7-8 minutes or until fork easily pierces potatoes. 2. Add peas to potatoes and cook for 1 minute more or until they turn bright green. 3. Drain. 3. Melt butter in same pot and add potatoes and peas back to pot. Season with salt and pepper to taste. Sprinkle with dill, stir gently to combine and serve immediately.
Sometimes in the spring you can find fresh English peas, give them a try, they really shine in this simple dish.