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.

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