There are so many things I love about potatoes, and a summer BBQ isn’t complete without them. The side dish I recently made involved perfectly cooked fingerling potatoes coated in butter, Dijon, and finely chopped herbs. What could be bad about that? It pairs perfectly with any protein, but if you are local, I’d recommend purchasing The Alpine House’s smoked meats (kielbasa and chorizo on the grill are fantastic!) They’re sold in grocery stores across Sullivan County and neighboring Honesdale.

Serves 4

You will need:

2 lbs fingerling potatoes

Kosher salt and pepper to taste

¼ cup unsalted butter

1 tbsp whole grain mustard

2 teaspoons Dijon mustard

2 teaspoons honey

3 tablespoons chopped fresh dill

2 tablespoons thinly sliced fresh chives

2 tablespoons finely chopped fresh parsley

Place the potatoes in a large pot, cover with water, and bring to a high heat. Generously salt the water and cook for about 15 minutes at a simmer. (Maintaining a simmer instead of a rapid boil ensures even cooking!)

Drain the potatoes and set aside

Dry the pot, set over low heat, and add the butter to melt. Add both mustards and the honey and stir until smooth. Remove from the heat, and add the potatoes, dill, chives, and parsley. Gently toss to coat the potatoes.

Season with salt and pepper and serve!