French-Style Potato Salad

Cooking With Rania - "Easter Recipes"
KDKA Pittsburgh Today Live 3/28/2012

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French-Style Potato Salad

2 pounds unpeeled new potatoes
3 tablespoons vermouth
¼ cup fruity olive oil
3 tablespoons champagne vinegar
2 tablespoons Dijon mustard
Sea salt and freshly ground black pepper to taste
1/3 cup sliced green onions
4 tablespoons minced fresh Italian parsley

Wash potatoes and cook in boiling water to cover 12-15 minutes, or until tender. Drain and cool slightly. Cut in ¼ inch slices. Add vermouth, olive oil, champagne vinegar, mustard, salt and pepper. Toss gently. Add onions and parsley and toss again. Serve warm or chill and serve cold.

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