1 1/2 lb petite tri-colored potatoes; or small yukon gold
1 cup kosher salt
1/2 cup unsalted butter; melted
2 tbsp fresh chives; chopped

1. In a 4-quart saucepan over medium-high heat, bring 6 cups of water, potatoes and salt to a boil. Stir occasionally to ensure the salt has dissolved. Lower to a simmer, then cook until potatoes are tender, 18 to 20 minutes.

2. Pour the water and potatoes into a colander in the sink and leave to air-dry for 5 minutes; you will see the salt start to form on the outside of the potatoes.

3. Transfer the potatoes to a serving dish, then pour the melted butter and sprinkle the chives over the top.

Toss together, then serve immediately.