Time
prep 0:20
total 0:30
Ingredients
| 1/2 cup | red wine vinegar | | 1/4 cup | Dijon mustard | | 1/2 cup | olive oil | | 2 tbsp. | fresh parsley, chopped | | 1 tbsp. | poppy seeds | | 1 tbsp. | onion, finely chopped | | 3 | sm. red-skinned potatoes, cut 1/4 inch thick | | 1/4 cup | chicken broth | | 1/4 cup | dry white wine |
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Instructions
In a small bowl whip mustard and vinegar. Gradually whip in the oil. Stir in the parsley, poppy seeds and onion. Add salt and pepper to taste. Steam potatoes until tender about 8 minutes. Mix in chicken broth and wine into the potatoes. Let stand 5 minutes. Pour sauce over the potatoes and toss gently and serve.
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