Fingerling Potato Salad

1. 1

   Place potatoes in pot with enough salted water to cover.

2. 2

   SIMMER (do not boil) on medium for about 20 minutes until potatoes are fork-tender; drain.

3. 3

   Cool potatoes just enough to handle comfortably.

4. 4

   Slice slightly cooled potatoes in 1/4-inch rounds.

5. 5

   Place potato rounds in a serving bowl; set aside.

6. 6

   Heat chicken stock to a simmer on medium in a small saucepan.

7. 7

   Whisk in vinegar, oil, and mustard.

8. 8

   Simmer, stirring constantly, until heated through.

9. 9

   Add stock mixture to potatoes in bowl; gently toss.

10. 10

    Season to taste with salt and pepper.

11. 11

    Add chives and stir gently to combine.

12. 12

    Let rest 15 minutes at room temperature; serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.