Parsley Red Potatoes
- 2 pounds red potatoes
- 1-1/2 teaspoons salt
- 1/3 cup butter, cubed
- 2 tablespoons minced fresh parsley
Peel off a strip around each potato if desired. Place in a large saucepan; cover with water. Add salt. Bring to a boil; reduce heat. Cover and cook for 15 minutes or until tender; drain. Add butter and parsley; toss until butter is melted. Yield: 6 servings.