Approximate cooking time: 20 minutes
Serves 4
Ingredients:
- 1 1/2 lbs potatoes
- 2 tbsp chicken or vegetable broth (use Pacific Naturals or other gluten free brand)
- 1/2 tsp French’s Dijon mustard
- 3 tbsp olive oil
- 2 green onions, chopped
- 1/2 tsp dried dill
- 1/4 cup chopped parsley
- salt and black pepper, to taste
Directions:
- Wash, peel and cut the potatoes in bit-size pieces. Boil them in lightly salted water until fork tender, about 8 to 10 minutes max, being careful not to over-cook them.
- In a large bowl combine olive oil, chicken broth, Dijon mustard and whisk until combined. This salad can be served warm, room temperature, or cold. Add the herbs and green onions to the vinaigrette and season with a pinch of salt and black pepper.
- Drain the potatoes, let them steam-dry for a few minutes and then add them to the dressing while they’re still hot.
Photo Credit: BBC Good Food