3 lb red-skinned potatoes, cut into 1/4-inch-thick rounds
1/4 cup vegetable broth
1/4 cup dry white wine
Directions:
Whisk vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Stir in parsley, poppy seeds and shallot. Season vinaigrette to taste with salt and pepper.
Steam potatoes until tender, about 8 minutes. Transfer to large bowl. Mix in broth and wine. Let stand 5 minutes.
Pour vinaigrette over warm potatoes. Toss gently. Season with salt and pepper.
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French Potato Salad
Serves 6
Ingredients:
1/2 cup white wine vinegar
1/4 cup Dijon mustard
1/2 cup olive oil
2 tablespoons fresh parsley, chopped
1 tablespoon poppy seeds
1 tablespoon shallots, finely chopped
3 lb red-skinned potatoes, cut into 1/4-inch-thick rounds
1/4 cup vegetable broth
1/4 cup dry white wine
Directions:
Whisk vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Stir in parsley, poppy seeds and shallot. Season vinaigrette to taste with salt and pepper.
Steam potatoes until tender, about 8 minutes. Transfer to large bowl. Mix in broth and wine. Let stand 5 minutes.
Pour vinaigrette over warm potatoes. Toss gently. Season with salt and pepper.
Serve warm.
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