Potato salad with poppy seeds topcook.tomathouse.com
Preparation:Cook 3 pounds (1.3 kg) sliced red potatoes in salted boiling water for about 8 minutes. Drain, then toss the potatoes with 1/4 cup chicken broth and 1/4 cup white wine; let stand 5 minutes. In a separate bowl, combine 1/3 cup white wine vinegar, 3 tablespoons Dijon mustard, 1 tablespoon poppy seeds, and a pinch of sugar; stir in 1/2 cup olive oil, salt, and black pepper. Toss the dressing with the potatoes, then refrigerate for 2 hours. Sprinkle with green onions before serving. Ingredients:
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