Warm Confetti Potato Salad
By: From Lab To Kitchen
Published: Thursday, December 10, 2009 - 1:05am

Ingredients




1/2 pound confetti potatoes (I used a mix of baby Yukon Gold, Purple Peruvian, and Red La 
1 tablespoon butter, room temperature
1 tablespoon whole-grain mustard
1 teaspoon ground cumin
2 sprigs fresh rosemary, chopped
Salt and pepper to taste

Preparation

1 Cut potatoes (skin on) into small cubes, about 1-2 cm a side. 2 Steam until easily poked with a fork, while still retaining their overall shape (about 15-20 minutes). 3 Meanwhile in a bowl, combine butter, mustard, and cumin. 4 When potatoes are done, add them to the bowl directly from the steamer basket and mix everything until potatoes are well-coated. 5 Salt and pepper to taste, then sprinkle rosemary on top and serve.