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.
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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|Serving Size: 1 Serving (514g)|
|Recipe Makes: 6|
|Calories from Fat: 167 (48%)|
|Amt Per Serving||% DV|
|Total Fat 18.5g||25 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 428.9mg||15 %|
|Potassium 1159.7mg||31 %|
|Total Carbohydrate 39.5g||12 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 33.3g|
|Protein 7.3g||10 %|
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Calories per serving: 349
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