3 lb. small new potatoes
1/2 c. Kraft Classic Herb dressing (balsamic vinaigrette works well, too)
1/4 c. beef broth (or 1/2 packet of bovril powder mixed with water)
1 tbsp. chopped parsley
2 green onions, chopped
fresh ground pepper
Cook potatoes until just tender; drain. Halve (or quarter if using larger potatoes) cooked potatoes. Combine remaining ingredients. Toss with hot potatoes. Serve hot or cold. Keeps up to 3 days in fridge - tastes best the day after it's made.
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