French Potato Salad
By: Leah Rodrigues
Published: Wednesday, May 18, 2011 - 9:11am

Ingredients




1/4 cup chicken broth
1/4 cup dry white wine
1/4 cup olive oil
4 scallions
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons capers
Salt and Pepper to taste
3 1/4 pounds of 2 ½- inch-diameter red-skinned potatoes

Preparation

1 Whisk together all ingredients except the potatoes in a bowl. 2 Season dressing with salt and pepper. 3 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. 4 Cut warm potatoes into 1/3-inch-thick slices. 5 Add to dressing. Toss gently to coat. Let stand at least 1 hour at room temperature. 6 Toss again and serve.

About


Recipe Adapted from Ina Garten