French Potato Salad
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Can be refrigerated up to 2 days. Serve at room temperature.
1/2 cup low-salt chicken broth
1/2 cup dry white wine
1/4 cup olive oil
4 scallions chopped, white and green parts
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons capers, drained and rinsed
Kosher salt and fresh ground pepper, to taste
3-1/4 pounds small red skinned potatoes
In bowl, whisk together broth, wine, oil, scallions, mustard, vinegar and capers. Season with salt and pepper. (Can be made 1 day ahead and refrigerated. Bring to room temperature before using). Boil whole potatoes in salted water until tender, about 35 minutes. Drain, return to pot and place over heat for 2 minutes to evaporate remaining liquid. Cut potatoes while warm into 1/3-inch slices. Add to dressing and toss. Let stand at room temperature for at least 1 hour before serving.