New--or young--red potatoes hold their shape well after cooking, making it easy to quarter them when tender.
Cooking Light JUNE 2007
Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain and rinse with cold water; drain. Cool. Cut potatoes into quarters. Combine potatoes and remaining ingredients in a large bowl; toss gently to coat.
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