Riverford Wicked Leeks
New potatoes with caper butter, spring onions and dill recipe image

Print New potatoes with caper butter, spring onions and dill

This light, vegetarian dish is a friend to all things fishy. But you could also throw in some green seasonal veg and turn it into a standalone salad dinner: try cucumbers, broad beans, asparagus, radishes, chives, celery and sugar snap peas.


  • 500g new potatoes, cleaned & cut into 2-2.5cm pieces
  • 2 tbsp butter (use olive oil if you are vegan)
  • 3 tsp capers, drained & finely chopped
  • 2 spring onions, finely chopped, including green part
  • 1 small bunch fresh dill, finely chopped
  • Salt & pepper


  1. Boil potatoes in salted water until cooked, and drain.
  2. Meanwhile, melt the butter in a small saucepan, add the chopped capers, salt and pepper, stir and remove from heat.
  3. When ready to eat, reheat the butter, add the spring onions and dill and pour over the potatoes
  4. Mix gently and serve.
want to cook with fresh ingredients? try one of our award winning veg boxes