Ingredients
3 1/2
lb. small new red potatoes, unpeeled
3
tablespoons butter, melted
3
tablespoons chopped fresh chives
1/4
to 1/2 teaspoon salt
1/4
teaspoon pepper
Preparation
Scrub or peel potatoes. In Dutch oven, combine potatoes and enough water to cover. Bring to a boil. Reduce heat to medium-low; cook 15 to 25 minutes or until fork-tender. Drain well.
Return potatoes to Dutch oven or place in serving bowl. Add butter, chives, salt and pepper; toss gently to coat.
