French Potato Salad

Name: French Potato Salad
Yield: 4 servings
Ingredients: 1 1/4 cup canned low-salt chicken broth; 1 1/4 cup dry white wine; 1 1/4 cup olive oil; 1 4 green onions; 1 2 tablespoons Dijon mustard; 1 2 tablespoons white wine vinegar; 1 2 tablespoons drained capers; 1 3 1/4 pounds of 2 1/2-inch-diameter red-skinned potatoes

From the kitchen of Carly

Warm red potatoes soak up a bright Dijon vinaigrette spiked with white wine and capers. The potatoes absorb the dressing while still hot, making this French classic tender and deeply flavored. Serve at room temperature for maximum impact.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup canned low-salt chicken broth
11/4 cup dry white wine
11/4 cup olive oil
14 green onions
12 tablespoons Dijon mustard
12 tablespoons white wine vinegar
12 tablespoons drained capers
13 1/4 pounds of 2 1/2-inch-diameter red-skinned potatoes

Instructions

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 salted 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 to dressing. Toss gently to coat. Let stand at least 1 hour at room temperature. Toss again and serve.