New Potatoes With Caper Sauce
New potatoes in a tangy cheesy butter caper sauce.
Yield
4 servingsPrep
8 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | small |
potatoes
new, scrubbed |
|
| 2 | tablespoons |
butter
softened, up to 4 tablespoons |
|
| 2 | tablespoons |
capers
chopped |
|
| 1 | tablespoon |
scallions, spring or green onions
minced |
|
| ¼ | cup |
Parmesan cheese
|
|
| 2 | tablespoons |
parsley leaves
chopped fresh |
|
| 1 | teaspoon |
white wine vinegar
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | small |
potatoes
new, scrubbed |
|
| 3E+1 | ml |
butter
softened, up to 4 tablespoons |
|
| 3E+1 | ml |
capers
chopped |
|
| 15 | ml |
scallions, spring or green onions
minced |
|
| 59 | ml |
Parmesan cheese
|
|
| 3E+1 | ml |
parsley leaves
chopped fresh |
|
| 5 | ml |
white wine vinegar
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Combine the softened butter, capers, green onion, Parmesan cheese, parsley and vinegar in a bowl.
Set aside.
Bring a large pot of salted water to a boil.
If potatoes are large, cut into halves or quarters.
Add potatoes and cook until tender but still firm, 15 to 20 minutes.
Drain.
Add the caper sauce to the pot of drained potatoes and toss gently to coat.
Season to taste with salt and pepper.
