The potatoes for this dish can be taken as young and old. Only the tastes differ and the consistency of the too - old potatoes more mushy. But everything has its own charm;) I took a young potatoes, especially the smaller ones. The potatoes need to be peeled if large potatoes, then cut into cubes. Small is better to leave them whole, so interesting. Pour water so that water only covered potatoes. To put to cook. When the water boils, add salt.

When the potatoes are almost ready, add to the sour cream (I usually take 15%) and a piece of butter. Allow to cook for 10 more minutes and switch off. Bon appetit!