12 sm. red new potatoes
2 tbsp. unsalted butter
2 tbsp. chopped fresh parsley
1 tsp. salt
1/4 tsp. ground pepper
1 tsp. white or red wine vinegar

Scrub potatoes under cold running water to remove dirt. Cut potatoes in half (do not peel). Halve in large kettle of boiling water and cook until tender, but not mushy about 20 minutes. Meanwhile, combine the butter, parsley, vinegar, salt and pepper in a serving bowl and set aside until needed. When the potatoes are tender, drain them in a colander and shake gently to rid of excess water. Place the potatoes in the prepared serving bowl and toss gently until seasonings are evenly distributed and potatoes are coated. Serve hot.