Gather your ingredients. Boil potatoes with the skin on on until just slightly tender. (Do Not Over Cook.) Drain and let potatoes cool for 20 minutes. Peel and slice the potatoes and carefully put them into a stainless bowl so as not to break. Add the salt and pepper. Mix broth and mustard and add to the potatoes. Let sit for 30 minutes. Mix the oil and vinegar, then add the parsely, chives, and onion stirring to mix. Add the oil mixture to potatoes Toss lightly and serve or chill. It is good slightly warm or chilled.
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|Serving Size: 1 Serving (875g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 88 (18%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0.3mg||0 %|
|Sodium 124.4mg||4 %|
|Potassium 1674.1mg||44 %|
|Total Carbohydrate 90.6g||27 %|
|Dietary Fiber 14.9g||60 %|
|Sugars, other 75.7g|
|Protein 11g||16 %|
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Calories per serving: 477
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