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Categories:
white wine vinegar Dijon mustard olive oil parsley poppy seeds shallot potatoes chicken broth white wine
Viewed: 40 - Published at: 7 years agoIngredients
- 1/2 cup white wine vinegar
- 1/4 cup Dijon mustard
- 1/2 cup olive oil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon poppy seeds
- 1 tablespoon finely chopped shallot
- 3 pounds small red-skinned potatoes, cut into 1/4-inch-thick rounds
- 1/4 cup canned low-salt chicken broth
- 1/4 cup dry white wine
Method
- Whisk vinegar and mustard in medium bowl to blend.
- Gradually whisk in oil.
- Stir in parsley, poppy seeds and shallot.
- Season vinaigrette to taste with salt and pepper.
- (Can be prepared 1 day ahead.
- Cover and refrigerate.
- Bring to room temperature and rewhisk before using.)
- Steam potatoes until tender, about 8 minutes.
- Transfer to large bowl.
- Mix in broth and wine.
- Let stand 5 minutes.
- Pour vinaigrette over warm potatoes.
- Toss gently.
- Season with salt and pepper.
- Serve warm or at room temperature.
