|24||Golf-ball-sized new potatoes|
|1 tablespoon||White pepper|
|1 tablespoon||Black pepper|
Wash potatoes and remove eyes. Bring water to a boil in a large pot; add potatoes and spices. When water boils again, cover the pot, turn heat to low, and simmer for 20-25 minutes until potatoes are fork tender. Remove and drain. Serve immediately or refrigerate and serve chilled. Serve with Louisiana Barbecued Shrimp dipping sauces.
Note: Leftovers are delicious sliced thin and fried in a little oil.
Yield: 4 to 6 servings.
From Ronni Lundy's "A Fine Mess" article in 09/23/90"The (Louisville, KY) Courier-Journal 'Magazine.'" Pg. 18. Posted by Cathy Harned. From: Cathy Harned Date: 11 Jun 94 Submitted By DALE SHIPP On 07-12-95