Ingredients

• 1/2 cup white wine vinegar
• 1/4 cup Dijon mustard
• 1/2 cup olive oil
• 2 tablespoons chopped fresh parsley
• 1 tablespoon poppy seeds
• 1 tablespoon finely chopped shallot
• 3 pounds small red-skinned potatoes, cut into 1/4-inch-thick rounds
• 1/4 cup canned low-salt chicken broth
• 1/4 cup dry white wine

Instructions

1. Whisk vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Stir in parsley, poppy seeds and shallot. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.)
2. Steam potatoes until tender, about 8 minutes. Transfer to large bowl. Mix in broth and wine. Let stand 5 minutes. Pour vinaigrette over warm potatoes. Toss gently. Season with salt and pepper. Serve warm or at room temperature.