Boiled Potatoes with Sautéed Onions is one of my favorite meals from my childhood. My mom made this dish very often. All you do is boil potatoes, sauté onions and serve with fresh dill. I love mushrooms so I modified my mom’s original recipe and added sautéed mushrooms. It tasted even better. Sorry mom.
This dish could be served as a delicious side dish to hearty stews or by itself just like my mom did.
3 pounds potatoes, preferably yellow-fleshed such as Yukon Gold
2 bay leaves
6 Tbsp. butter
1 medium onion (yellow), coarsely chopped
6 ounces mushrooms, chopped (I used button mushrooms)
Salt and freshly ground pepper to taste
2 Tbsp. fresh dill, chopped
Peel and cut potatoes into irregular large chunks. Put the potatoes in a large pot and add water to cover the potatoes by 2 inches. Season the water with about 1 tablespoon salt, add bay leaves and bring to a boil over medium-high heat. Simmer the potatoes until fork tender, for about 10 to 12 minutes.
In a large skillet, melt 6 tablespoon butter over medium heat. Add the onions and sauté, stirring occasionally, until they begin to golden brown. Add the mushrooms, a pinch of salt, a pinch of freshly ground pepper and sauté, stirring often, until the mixture is light brown, about 6-7 minutes.
Taste and adjust seasoning. Turn off the heat and stir in 1 tablespoon chopped fresh dill.
Drain the cooked potatoes well and transfer to a serving bowl. Add the mushroom mixture on top of boiled potatoes, sprinkle with dill.