French Potato Salad
(Exclusively from Epicurious.com)
Pairs Deliciously Well with Turning Leaf® Chardonnay

This rustic side dish is dressed with a Provence inspired blend of white wine, Dijon mustard and capers. Be sure potatoes are still warm when you add them to dressing; they'll absorb it better, enhancing the flavor of the dish.

Ingredients
1/4 cup canned low-salt chicken broth
1/4 cup dry white wine
1/4 cup olive oil
4 green onions chopped
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons drained capers
3 1/4 pounds of 2 1/2 inch diameter red skinned potatoes

French Potato Salad

1. Whisk first 7 ingredients in large bowl to blend. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
2. Cook potatoes in large pot of boiling salted water until just tender, about 35 minutes. Drain. Return potatoes to pot. Place pot over low heat until liquid from potatoes evaporates, about 2 minutes.
3. Cut warm potatoes into 1/3 inch thick slices. Add dressing. Toss gently to coat. Let stand at least 1 hour at room temperature. Toss again and serve.

Serves 8.