French Potato Salad

By ezunich

Ingredients

• 1/4 cup canned low-salt chicken broth
• 1/4 cup dry White wine
• 1/4 cup olive oil
• 4 green onions, chopped
• 2 tablespoons Dijon mustard
• 2 tablespoons White wine vinegar
• 2 tablespoons drained capers
• 3 1/4 Pounds of 2 1/2-inch-diameter red-skinned potatoes

Details

Servings 8

Preparation

Step 1

Whisk first 7 ingredients in large bowl to blend. Season dressing to taste with salt and pepper (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)

Cook potatoes in large pot of boiling water until just tender, about 35 minutes. Drain. Return potatoes to pot. Place pot over low heat until liquid from potatoes evaporates, about 2 minutes.

Cut warm potatoes into 1/3 inch thick slices. Add dressing. Toss gently to coat. Let stand at least 1 hour at room temperature. Toss again and serve.