Serves 4 to 6

Time was when new potatoes were a signal that spring was here.  Now of course they are available year round and they’re pretty big.  In Europe in May and June, the markets sell the teeniest of spuds, non larger than the end of your thumb, and they are so fresh and tender; the essence of spring and the new earth.  To make this dish, pick through the new potatoes available and choose the smallest you can find.

1 ½ to 2 pounds of the smallest new potatoes you can find

6 tablespoons butter

1 tablespoon Sweet and Hot Brown Mustard

1 clove of garlic, very finely minced

¼ cup minced fresh parsley

1 tablespoon finely minced fresh mint

1 teaspoon finely minced fresh rosemary

Fresh ground Pepper to taste

Wash the potatoes well and scrub with a stiff brush.  This will remove any loose skin.  There is no need to peel.  Place in a large pot and boil until tender.   The time will vary depending on the size.  You want them tender but not falling apart.  When done, drain and return to the pot.  Put on the lid and shake the pot.  This dries them and pops the tender skins.  Leave sit while you make the herb butter.

Place the butter, mustard, garlic and herbs in a skillet or sauce pan and melt the butter over a medium-low heat.  Continue to cook for another minute or two, stirring gently.  Do not allow to brown.   Pour over the potatoes and shake the pan.  Remove to a serving plate and garnish with sprigs of fresh herbs.  Serve hot to accompany a spring dinner.