New Potatoes in Mustard
| Category | Vegetable
|
| Classification | American |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | 4 |
| Source | Greene on Greens |
| Comment | tasty |
Ingredients
- 1 1/4 cups small new potatoes, red or white
- 4 tablespoons unsalted butter
- 1 1/2 tablespoons Dijon mustard
- 1/3 cup fresh parsley
- 1 teaspoon chopped fresh chervil
- salt
- pepper
Directions
Cook potatoes in salted, boiling water until tender, 10 - 12 minutes. Drain. Allow to cool slightly, then remove skins with fingers or a sharp knife. Melt butter (I used olive oil, and I used much less than 4 Tablespoons) in a large heavy skillet over medium-low heat. Stir in the mustard, parsley and chervil. Add the potatoes; roll until well coated with the mixture. Sprinkle with salt and pepper to taste.
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