12 small red new potatoes (1 1/2 lb)
2 tbsp. unsalted butter
1 tsp. salt
1/4 tsp. freshly ground pepper
2 tbsp. chopped fresh parsley
1 tsp. white or red wine vinegar

Scrub potatoes under cold running water to remove dirt or grit. Cut away any sun spots or scars. Cut in half (do not peel). Place in a 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 skin gently to rid of excess water. Place potatoes in the prepared serving bowl and toss gently until seasonings are evenly distributed and potatoes are coated. Serve hot.