LEMON-CHIVE POTATOES

1-1/2 pounds new potatoes (10 to 12 small)
2 tablespoons margarine or butter
1/2 teaspoon grated lemon peel
1 tablespoon lemon juice
2 teaspoons snipped
chives
1/2 teaspoon salt
1/8 teaspoon pepper
dash of ground nutmeg

Pare narrow strips around centers of potatoes. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Cover and heat to boiling. Cook until tender, 20 to 25 minutes; drain. Keep warm. Heat remaining ingredients just to boiling. Turn hot potatoes into serving dish; pour lemon butter over potatoes.

4 servings.

Microwave Directions:
Pare narrow strips around centers of potatoes. Mix remaining
ingredients in 1-1/2-quart microwavable casserole. Microwave uncovered on high (100%) until margarine is melted, 45 to 60 seconds. Add potatoes, turning to coat with margarine. Cover tightly and microwave 5 minutes; stir. Microwave until potatoes are tender, 5 to 8 minutes longer. Let stand covered 3 minutes. Stir before serving.