Lemon, Garlic and Chili Potato Salad

2¼ pounds small new (unpeeled) potatoes, preferably of similar size

Sea salt

4 to 6½ tablespoons unsalted butter, at a warm room temperature

2 cloves garlic, crushed

Finely grated zest and juice of 2 lemons

2 teaspoons seeded, minced green chili pepper, such as Anaheim, serrano or jalapeño

1 small handful flat-leaf parsley leaves, coarsely chopped

About 20 chive stems, coarsely chopped

Freshly ground black pepper

Thoroughly rinse the potatoes, then place them in a pot. Cover with several inches of water and a good pinch of salt; bring to a boil over medium-high heat. Cook for 10 to 15 minutes or until the potatoes are easily pierced with a sharp knife.

Meanwhile, whisk together the butter (to taste), garlic, lemon juice and chili pepper in a small bowl.

Drain the potatoes; carefully but quickly cut them into quarters, transferring them to a mixing bowl as you work.

Immediately add the butter mixture to the bowl; gently toss the potatoes until they are evenly coated. Let cool.

Sprinkle the lemon zest, parsley and chives evenly over the coated potatoes. Season lightly with salt and pepper; toss gently to distribute.

Serve at room temperature.

Serves six.

Nutrition per serving: 200 calories, 8 g fat (5 g saturated), 4 g protein, 31 g carbohydrates, 4 g dietary fiber, 20 mg cholesterol, 55 mg sodium, 2 g sugar

Adapted from "Flavors of Summer: Simply Delicious Food to Enjoy on Warm Days," edited by Kate Eddison (Ryland, Peters and Small, 2015)