NEW POTATOES WITH LEMON BUTTER SAUCE

3 pounds small new potatoes
1/2 cup butter or margarine
1/4 cup olive oil
6 tablespoons lemon juice
3 tablespoons minced fresh chives
2 tablespoons minced fresh parsley
1 tablespoon grated lemon rind
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg

Peel each potato, leaving a 1 1/2-inch band of peel around middle. Cook potatoes in a Dutch oven in boiling water to cover 20 minutes or until tender; drain. Place in a large bowl; set aside.

Bring butter and next 8 ingredients to a boil in a saucepan over medium heat. Remove from heat. Drizzle over potatoes, tossing to coat.

Servings: 8
From: Hilda Marshall - Front Royal, Virginia
Source: Southern Living Magazine, May 2000