French Potato Salad

Ingredients

• 1/4 cup canned low-salt chicken broth
• 1/4 cup dry white wine
• 1/4 cup olive oil
• 4 green onions
• 2 tablespoons Dijon mustard
• 2 tablespoons white wine vinegar
• 2 tablespoons drained capers
• 3 1/4 pounds of 2 1/2-inch-diameter red-skinned potatoes

Instructions

1. 1

   Whisk first 7 ingredients in large bowl to blend.

2. 2

   Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead.

3. 3

   Cover and refrigerate.

4. 4

   Bring to room temperature before continuing.) Cook potatoes in large pot of boiling salted water until just tender, about 35 minutes.

5. 5

   Return potatoes to pot.

6. 6

   Place pot over low heat until liquid from potatoes evaporates, about 2 minutes.

7. 7

   Cut warm potatoes into 1/3-inch-thick slices.

8. 8

   Add to dressing.

9. 9

   Toss gently to coat.

10. 10

    Let stand at least 1 hour at room temperature.

11. 11

    Toss again and serve.