1½ pounds new potatoes
½ teaspoon dried dill
2 tablespoons butter or margarine, melted
3 tablespoons chopped fresh parsley
1 tablespoon minced chives
1 tablespoon fresh lemon juice
This recipe was modified from University of Nebraska–Lincoln Extension.
Civil Rights Statement: University of Wisconsin, U.S. Department of Agriculture and Wisconsin counties cooperating. An EEO/AA employer, University of Wisconsin-Extension provides equal opportunities in employment and programming, including Title VI, Title IX and Americans with Disabilities Act (ADA) requirements.