8 to 12 tiny new potatoes (1 1/4 to 1 1/2 lbs.)
1 1/2 tbsp. Dijon mustard
3 tbsp. butter
2 tbsp. chives and green onions or parsley, finely chopped

Using a paring knife remove a thin layer of skin around middle of each potato leaving skin intact at top and bottom. Rinse potatoes. Prick skins with a fork to release steam. Place in a shallow 1 1/2 quart casserole dish. Microwave on high (100%) power 12 to 14 minutes or until potatoes are tender. In a small bowl blend together, butter, mustard and chives. In casserole dish or serving bowl toss hot potatoes in butter mixture to coat immediately.