© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Vinnie
5 pounds small red potatoes, washed and quartered 1 cup butter, melted
⅓ cup chopped fresh parsley
1 tablespoon dry mustard
2 teaspoons salt
1 teaspoon black pepper
Place the potatoes in a soup pot and add just enough water to cover them. Bring to a boil over high heat, then reduce the heat to medium and cook for 12 to 15 minutes, or until fork-tender; drain and place in a large bowl.
In a small bowl, combine the remaining ingredients; mix well and pour over the warm potatoes. Toss until well coated and serve immediately.