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What You Need: |
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1 can (10¾ ounces) condensed chicken broth
½ cup minced onion
¼ cup wine vinegar
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon-style mustard
¼ teaspoon salt
1/8 teaspoon pepper
5 cups cubed potatoes (about 2½ pounds)
1 cup dairy sour cream
2 tablespoons chopped parsley
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How To Cook: |
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1. Combine all ingredients except potatoes, sour cream and parsley in a skillet.
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2. Add potatoes; bring to a boil.
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3. Reduce heat and simmer 25 minutes, or until done; let stand 30 minutes.
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4. Blend sour cream and parsley in a bowl; toss with potato mixture.
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