Title: Parsley & chives potatoes
 Categories: New, Text, Import
      Yield: 4 Servings
 
 
        2 lb new potatoes, -- scrubbed
  :          and peeled
        1    shallot, -- chopped
        3 TB butter
        2 TB parsley, -- chopped
        3 TB lemon juice
        2 ts finely chopped fresh
  :          tarragon (optional)
        1 TB finely chopped fresh chives
  :          Salt and freshly ground
  :          black pepper
  
  Place the potatoes in water to cover. Bring to the boil and cook until
  tender, about 20 to 30 minutes. Drain. Set aside. In a saucepan,
  saute the shallot in butter until tender. Add the parsley, lemon
  juice, tarragon and chives to taste. Season with salt and pepper.
  When ready to serve, reheat the herb butter and add the potatoes,
  just to heat through.
  
  Yield: 4 to 6 servings