FRENCH POTATO SALAD

1/2 cup red wine vinegar
1/4 cup Dijon mustard
1/2 cup olive oil
2 tbsp. fresh parsley, chopped
1 tbsp. poppy seeds
1 tbsp. onion, finely chopped
salt and pepper to taste
3 lbs. small red-skinned potatoes, cut 1/4-inch thick
1/4 cup chicken broth
1/4 cup dry white wine

In a small bowl whip mustard and vinegar. Gradually whip in the oil. Stir in the parsley, poppy seeds and onion. Add salt and pepper to taste.

Steam potatoes until tender about 8 minutes.

Mix in chicken broth and wine into the potatoes. Let stand 5 minutes. Pour mustard sauce over the potatoes and toss gently and serve.

Servings: 6