Yukon Golds with Shallot Butter

• 2 1/4 pounds small Yukon Gold potatoes, scrubbed but not peeled
• 1 teaspoon yellow mustard seeds
• 4 tablespoons unsalted butter, softened
• 1 tablespoon minced parsley
• 1 medium shallot, minced
• 2 teaspoons fresh lemon juice
• Salt and freshly ground pepper

1. In a saucepan, boil the potatoes in water to cover until tender, about 15 minutes.
2. Meanwhile, in a small skillet, toast the mustard seeds over moderate heat until they pop, about 3 minutes.
3. In a small bowl, mix the butter with the parsley, shallot, lemon juice and mustard seeds.
4. Season generously with salt and pepper.
5. Drain and halve the potatoes lengthwise.
6. In a large dish, toss the potatoes with the shallot butter and serve.

potatoes, yellow mustard seeds, unsalted butter, parsley, shallot, lemon juice, salt

Taken from www.foodandwine.com/recipes/yukon-golds-shallot-butter (may not work)