Ingredients
2 pounds baby red potatoes (about 24)1/4 cup butter, melted2 tablespoons snipped fresh dill1 tablespoon lemon juice1 teaspoon salt1/2 teaspoon pepper
Preparation
Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes.
Drain; return to pan. Mix remaining ingredients; drizzle over potatoes and toss to coat.
