- Rating:
- Servings:
- 3 - 5
- Difficulty:
- Total Time:
- Recipe By:
- Chris Faulkner
Ingredients
- 3 pounds Baby Dutch Yellow™ Potatoes (DYP's) halved
- 5 ounces Organic Yellow Onion diced
- 1/2 pound Cipolline Onions halved
- 3 ounces Red Vinegar
- 8 ounces Beef Stock
- 2 tablespoons Whole Grain Mustard
- 2 tablespoons Chives halved
Directions
In a stockpot on high heat, cover DYP's with cold water and bring to a boil. Cook potatoes until tender.
Combine the onions, vinegar and stock in a saucepot and bring to a boil. Add mustard.
Pour immediately over potatoes and onions.
Sprinkle the potatoes with chives and serve at room temperature.
