New potatoes are firm and waxy; they're
excellent boiled or roasted, and hold their shape well in salads.
Onion and Dill New Potatoes
1 3/4 lbs. small new red potatoes, quartered
water
1/4 C. finely chopped onion
3 T. butter
1 T. chopped fresh dill
1/4 t. salt
1/4 t. pepper
In a 3-quart saucepan, place potatoes and enough water to cover. Cook over high
heat until water comes to a full boil. Reduce heat to medium.
Continue cooking until potatoes are fork tender; drain. Return potatoes to pan.
In a small bowl, stir together all remaining ingredients; pour over potatoes.
Cook over medium heat, gently stirring occasionally, until heated through.
