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
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.
Pour immediately over potatoes and onions.
Sprinkle the potatoes with chives and serve at room temperature.