Herbed Potato Salad

Prep Time: 10 minutes Cook Time: 10 minutes Serves: 6

1 ½ pounds russet potatoes

2 tablespoons vegetable broth

1 tablespoon white wine vinegar

1 teaspoon Dijon mustard

3 tablespoons olive oil

1 garlic clove, minced

2 green onions, chopped

1/2 teaspoon dried dill

¼ cup chopped fresh flat leaf parsley

½ teaspoon each salt and black pepper, more as needed

Bring a large pot of water to a boil.

Wash, peel and cut the potatoes in bit-size pieces. Boil them in water until fork tender, about 8 to 10 minutes, being careful not to over-cook them.

In a small bowl whisk together broth, white wine vinegar, mustard, olive oil, garlic, green onions, herbs, salt and black pepper to form dressing.

Drain the potatoes and let them steam-dry for 1-2 minutes in pan. Drizzle desired amount of dressing over potatoes while still hot.

Serve warm, room temperature, or cold.