New Potatoes With Caper Sauce
New potatoes in a tangy cheesy butter caper sauce.
softened, up to 4 tablespoons
scallions, spring or green onions
white wine vinegar
salt and black pepper
Combine the softened butter, capers, green onion, Parmesan cheese, parsley and vinegar in a bowl.
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.
Add the caper sauce to the pot of drained potatoes and toss gently to coat.
Season to taste with salt and pepper.