Prepare a double-recipe of potatoes. Drain the leftovers and refrigerate for up to three days. Slice the potatoes and top with a vinaigrette dressing for a cold side dish.
| 1 1/2 | Lbs. | Small new red potatoes, scrubbed |
| 1 | Tbsp. | Vegetable or olive oil |
| 1 | Medium | Onion, chopped |
| 1 | Small | Clove garlic, crushed |
| 1 | Cup | Chicken broth |
| 1 | Cup | Fresh parsley, chopped & divided |
| 1/2 | Tsp. | Pepper |
Peel a strip of skin from around the middle of each potato; place potatoes in cold water. Set aside. Heat a large skillet over medium-high heat; add oil. Saute onion and garlic for 5 minutes or until tender. Add broth and 3/4 cup parsely; mix well. Bring to a boil. Place potatoes in a single layer in skillet. Return to a boil; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender. Remove potatoes with a slotted spoon to a serving bowl. Add pepper to skillet; stir. Pour sauce over potatoes and sprinkle with remaining parsley. Serve while warm.