Submitted by: Jessica A
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Perfect for those summer potlucks and BBQ's!
Drop the potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Do not overcook. It will result in a mushy textured potato salad. As soon as you can handle them, cut in 1/2 (or quarters if the potatoes are larger) and place in a medium bowl.
Meanwhile, combine the chicken stock, wine, vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil.
Toss gently with the wine and chicken stock (or veggie stock). Allow the liquids to soak into the warm potatoes. This is very important. If you do this when the potatoes are already cold, they won’t soak in the flavors.
Add the red onion, dill, capers, parsley, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.