| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Christian |
|
6 |
Servings |
INGREDIENTS
| 2 |
lb |
New potatoes; unpeeled |
| 4 |
tb |
Low-sodium, defatted chicked broth |
| 4 |
tb |
Wine vinegar |
| 1 |
ts |
Dry mustard |
|
|
Black pepper, to taste |
| 3 |
tb |
Olive oil (may use 2 T.) |
| 1/2 |
c |
Green onions (may use chopped red onions) |
|
|
Ced |
| 1/4 |
c |
Fresh parsley; chopped |
INSTRUCTIONS
Steam potatoes for 20 or 30 minutes or until just tender. Cool, then slice.
Place in a large mixing bowl. Add chicken broth and mix gently. Blend
together vinegar, mustard and pepper. Pour over warm potatoes and blend
well. Let potatoes stand for 10 minutes, then stir in olive oil, onions and
parsley. Serve at room temperature.
Posted to MC-Recipe Digest V1 #204
Date: Sat, 17 Aug 1996 16:43:22 EDT
From: jadi@juno.com (Jadi Christian)
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