1. Wash the potatoes and then cut any larger ones in half.
2. Put the potatoes in a medium saucepan and just cover with cold water. Add 2 teaspoons of the salt and stir.
3. Partially cover the pot and bring to a simmer over high heat.
4. Uncover and reduce heat to low. Stir.
5. Simmer the potatoes until the are fork tender, 5-8 minutes. Drain.
6. While potatoes cook, in a large skillet melt the butter over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, 3-5 minutes.
7. Add the whipping cream, the remaining 1/4 teaspoon of salt, and the pepper. Stir.
8. Increase the heat to medium and bring the cream up to a boil, stirring constantly. Reduce the heat to low and add the dill.
9. Add the drained potatoes to the skillet. Use a large spoon to turn them over in the cream sauce, coating them.
10. Gently stir them in the sauce over low heat for 1 minute. Serve.

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