3/4 c. chicken broth
1 tbsp. minced onion
2 lb. sm. red potatoes, quartered
1 tbsp. dillweed
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. vegetable oil
2 tbsp. cider vinegar
1 1/2 c. celery, cut 1" diagonal pieces
1 c. diagonally sliced carrots

In small bowl combine broth and onion; set aside. Place potatoes in shallow 2 quart baking dish. To broth mixture add dill weed, salt, pepper, oil and vinegar. Pour over potatoes, tossing to coat. Cover tightly with foil and bake 30 minutes at 350 degrees. Mix in celery and carrots. Bake covered until potatoes are fork tender, about 25 minutes. Serve warm or chilled.