Authorize.Net Verified Merchant Seal

Amazon Seal

Scientific Certification Systems

James Beard Foundation Seal

Goog Life Food Seal

OU Kosher Certified Seal

More Matters Seal

More Matters Seal
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.