Ingredients
12 small new potatoes scrubbed
1/2 cupof butter softened
2 tablespoons capers, chopped
1 tablespoon minced green onion
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon white or red wine vinegar
salt and pepper to taste
Preparation
Combine the softened butter, capers, green onion, Parmesan cheese, parsley and vinegar in a bowel and set aside. Bring a large pot of salted water to a boil. If potatoes are large, cut into halves or quarters. Add potatoes and cook until tender but still firm, 15 to 20 minutes. Drain. Add the caper sauce to the pot of drained potaotes and toss gently to coat. Season to taste with salt and pepper.
