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Marinated Potato Salad

4 Servings
2 1/4 lb thin-skinned potatoes
1/4 c parsley,finely chopped
1/4 c green onions,including
-tops,finely chopped
1 beef bouillon cube dissolved
- in 1/2,cup boiling water
1/4 c salad oil
1/2 t salt
1/2 t pepper
1/2 t sugar
1/4 t dill weed
2 T german-style mustard
3 T white wine vinegar

Steam potatoes over boiling water, covered, until tender when pierced. Cool and peel potatoes. Cut into 1/2-inch cubes. Place in bowl and stir in parsley and onions.
In a bowl, combine bouillon liquid, oil, salt, pepper, sugar, dill weed, mustard and vinegar; stir until well blended. Pour over potato mixture and stir to coat. Cover and let stand at room temperature for 1 hour before serving.

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