Ingredients
5 pounds medium red potatoes (about 24)Melted butter and minced fresh parsley, optional
Preparation
Place potatoes in a Dutch oven or stockpot and cover with water. Cover and bring to a boil over medium-high heat; cook until tender, 15-30 minutes. Drain well. If desired, quarter eight potatoes and toss with butter and parsley. Refrigerate remaining potatoes.