I am in love with these potatoes.  The Kitchen showcased these last week, and we had small potatoes so I had to make them, right?

Wash and place potatoes in a pot.  Cover with cold water.Add one cup of Kosher Salt (yes, a whole cup).Bring to a boil, and simmer for 15-20 minutes until potatoes are fork tender.They used fresh chives, and I had dried chives so that is what I used.  1/4 cup of chives, and a stick of unsalted butter melted.When the potatoes are done (fork tender), drain, and let dry on a sheet pan for about 5-8 minutes (do not pat dry or wipe off the salt).Place potatoes in a bowl (they should still be hot).  Pour butter and chive mixture over the potatoes.  Gently stir to coat the potatoes.These are NOT salty at all.  I will add black pepper next time, and fresh chives, but for items we had on hand–supper yummy.  I served these with a rib-eye steak and salad.

Blessings.