Wash potatoes. Cook in boiling water to cover 15 minutes or until tender; drain and cool slightly. Slice potatoes, and place in a large bowl. Add green onions and parsley.
Combine chicken broth and remaining ingredients in a small saucepan; bring to a boil. Pour mixture over potatoe mixture; toss gently. Cover and refrigerate at least 8 hours. Serve with a slotted spoon.
