2 1/2 pounds thin-skinned potatoes
1/3 cup chopped green onions, white part only
1/4 cup minced parsley
1 chicken bouillon cube dissolved in 1/4 cup hot water
1/4 cup corn or safflower oil
3 Tbsp white wine vinegar
2 Tbsp coarse German-style mustard
1/2 tsp dill weed
1/2 tsp brown sugar
1/2 tsp salt
1/2 tsp coarsely ground pepper
Boil potatoes in their jackets until fork tender. Cool, then peel and cut into 1/2 inch pieces. Toss with onions and parsley.
Whisk together the bouillon, oil, vinegar, mustard, dill, sugar, salt and pepper. Toss with salad.
Refrigerate until 1 hour before serving, then bring to room temperature.
Serves 6.
