10 - 12 servings
Chef Chris Faulkner
3 pounds Baby Dutch Yellow® Potatoes (DYP's) halved
5 ounces organic yellow onions, 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.