by Nancy
2 tbsp chicken or vegetable broth
1 tbsp white wine vinegar
1/2 tsp Dijon mustard
3 tbsp olive oil
2 scallions
fresh dill
parsley (flat-leaf)
pepper
salt
Optional: splash of fresh lemon juice
Optional: garlic
Peel, cube and cook potatoes. Combine olive oil and vinegar in a separate bowl. Stir in broth and mustard. Chop scallions, dill and parsley and add to mix. Drain potatoes and stir in to other ingredients. Serve at room temperature or cold.
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