Melissa's Potato Salad
By Chef Chris Faulkner


3 pounds Baby Dutch Yellowâ„¢ 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 


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.