Curried New Potatoes & Green Onions
|Red potatoes||3 Pound, scrubbed (Small Size, About 1 1/2 Inch Diameter, Thin Skinned)|
|Butter/Margarine||1⁄2 Pound (1 Cup)|
|Curry powder||2 Teaspoon|
|Mustard seeds||2 Teaspoon|
|Chopped green onions and tops||2 Cup (32 tbs)|
Into a 5- to 6-quart pan, pour enough water to cover potatoes.
Bring water to a boil; add potatoes, reduce heat, cover, and simmer until potatoes are tender throughout when pierced, 20 to 30 minutes.
Drain and let cool.
(At this point, you may cover and refrigerate until next day.) Coarsely chop unpeeled potatoes.
Melt 1/2 cup of the butter in a 10- to 12-inch frying pan over medium-high heat.
Add potatoes and cook, turning frequently with a wide spatula, for about 5 minutes; add more butter as needed to prevent sticking.
Sprinkle curry powder and mustard seeds over potatoes and mix in; continue to cook, stirring often, until potatoes begin to brown lightly.
Mix in onions and heat through; season to taste with salt.