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Easy
By Lucy Madden
Published 2015
Don’t attempt to make this unless you have Dijon mustard.
Steam the potatoes until barely tender, drain and, when cooled, rub off the skins. Melt the butter in a wide pan and stir in the mustard and seasoning. Add the potatoes, turning so that all the surfaces are covered with the mustard. Sprinkle with the herbs and serve.