In a large pot boil your potatoes, unpeeled, until tender but firm. You should be able to poke it with the tip of your knife and the potato should slide off easily.
Drain the potatoes and peel. New potatoes can remain unpeeled. Be careful since they are hot. You may want to wait a few minutes for them to cool a bit but don’t refrigerate since you need to serve them warm.
Once peeled, cut into large chunks and put into a large bowl.
Add your butter and olive oil to the potatoes. The butter will melt into the potatoes. They should be coated but not drenched.
Add a sprinkling of salt, about 2 teaspoons.
Chop up your dill into a fine mix and add to the potatoes.
Mix everything together and serve.
This is a really great salad that goes with a lot of meat dishes or even as a main dish. The dill brings a fresh taste and smell to this simple salad. One of my favorites!