Place the potatoes into a 3-quart saucepan and add the broth. Heat over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the potatoes are tender. Drain the potatoes well, reserving 1/4 cup broth. Let the potatoes cool for 10 minutes.Beat the reserved broth, vinegar and mustard and oil in a large bowl with a fork or whisk. Add the warm potatoes, onions and red pepper and toss to coat. Season to taste.
1.5 pounds sweet potato or yams (about 3 medium), peeled and cut into 3/4-inch pieces1.75 cups Swanson® Vegetable Broth3 tablespoons cider vinegar2 teaspoons Dijon-style mustard0.25 cup vegetable oil2 green onion, sliced (about 1/4 cup)0.25 cup finely chopped red bell pepper
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