German-Style Potato Salad With Herbs
Fresh herbs add a new dimension to this traditional potato salad. You can make it a day or two in advance, but be sure to bring it to room temperature before serving.
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|6 boiling potatoes; peeled|
|7 cupschicken broth|
|2 green onions; trimmed and thinly sliced|
|1 tablespoonGerman-style mustard (spicy brown mustard)|
|0.25 cupcider vinegar|
|0.5 cupolive oil|
|0.125 teaspoonfreshly ground black pepper|
|1 bunchfresh parsely; finely chopped|
|0.5 cupfresh chives; finely minced|
German-Style Potato Salad With Herbs Preparation
Cut potatoes into 1/4-inch slices and place in a medium pot. Add chicken broth and bring to a boil over medium-high heat. Reduce the heat to medium, cover and simmer about 15 minutes or until potatoes are tender. In a large bowl, combine green onions, mustard, vinegar, oil, salt and pepper. Add potatoes and combine gently. Cover and refrigerate at least 6 hours or overnight. Drain off excess liquid. Fold in parsley and chives. Serve at room temperature.
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