Potato Salad with Mustard Vinaigrette

2 pounds thin-skinned potatoes

1 small sweet red onion, chopped

1/2 cup minced fresh parsley

1/3 cup chicken broth

2 Tbsp good quality olive oil

2 Tbsp corn or safflower oil

2 Tbsp German-style mustard

2 Tbsp white wine vinegar

1/2 tsp salt

1/2 tsp coarsely ground black pepper

1/2 tsp sugar

1/2 tsp dill weed

Steam potatoes until tender but firm. Remove from heat and when cool enough to handle, peel and cube them. Toss potatoes with onions and parsley.

Put broth, oils, mustard, vinegar, salt, pepper, sugar and dill in a jar with a tight-fitting lid. Cover and shake well. Toss with salad ingredients.

Cover and marinate at room temperature for 2 to 3 hours before serving.

Serves 4 to 5.