How to make it

  • Cook potatoes in boiling salted water just until tender.
  • Drain potatoes and cool just long enough to be handled.
  • Slice potatoes 1/4 to 1/2 inch thick.
  • Combine potato slices and onion.
  • Whisk together chicken broth and wine. Pour over potatoes.
  • Let stand 5 minutes.
  • Whisk together vinegar, mustard, oil and parsley.
  • Pour over potatoes and toss gently.
  • Season to taste with salt and pepper.
  • Serve chilled or at room temperature.

Reviews & Comments 4

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  • valinkenmore 5 years ago
    Love the flavors and how easy it is! Will definitely give this one a work out this summer!
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  • jglissman 6 years ago
    So easy and light, with great flavor! Love it!
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    " It was excellent "
    notyourmomma ate it and said...
    I agree on the "no mayo" potato salad for the hot outdoors, I can see this just becoming the perfect potato salad on picnics.
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  • chefmeow 7 years ago
    Yummy. I love the fact this has no mayo in it. Thanks for posting.
    Was this review helpful? Yes Flag

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