From Taste of Home
12 small red potatoes (1 pound)
2 fresh dill sprigs
2 tablespoons butter
1 tablespoon all-purpose flour
1/2 cup half-and-half cream
2 tablespoons snipped fresh dill
1 tablespoon lemon juice
1/8 teaspoon salt
Place potatoes and dill sprigs in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid. Transfer potatoes to a serving bowl; keep warm.
In a small saucepan, melt butter. Stir in flour until smooth; gradually add cream and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the snipped dill, lemon juice and salt; pour over potatoes and toss to coat. Yield: 4 servings.