4 med. potatoes, peeled and cut in 3/4 inch cubes

Cook with salt water and simmer until tender 1 1/2 teaspoons salt.

HERB BUTTER:

1/2 c. butter
3 tsp. chopped chives
1/2 tsp. dried dill weed
1/4 tsp. dried tarragon
2 tsp. lemon juice
1/4 tsp. hot sauce

Combine butter and remaining ingredients and pour over potatoes and toss gently. Serves 4.