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1½ pounds new potatoes½ teaspoon dried dill2 tablespoons butter or margarine, melted3 tablespoons chopped fresh parsley1 tablespoon minced chives1 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 IX and Americans with Disabilities Act (ADA) requirements.
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