Fingerling Potato Salad

This recipe is from Wegman's and such a nice alternative to mayonnaise based salad.

1 lb Food You Feel Good About Fingerling Potato Medley

1/2 cup Food You Feel Good About Chicken Culinary Stock

3 Tbsp Food You Feel Good About Rice Vinegar

1/3 cup Food You Feel Good About Vegetable Oil

2 tsp Food You Feel Good About Traditional Dijon Mustard

Salt and pepper to taste

2 Tbsp minced Food You Feel Good About Chives

1. Place potatoes in stockpot with enough salted water to cover. Simmer (don't boil) on MED about 20 min until potatoes are fork-tender. Drain. Cool potatoes just enough to handle. 
    
2. Slice cooled potatoes in 1/4-inch rounds. Place in serving bowl; set aside.
    
3. Add chicken stock to small saucepan; bring to simmer on MED. Whisk in vinegar, oil, and mustard. Simmer, stirring, until heated through.
    
4. Add stock mixture to potatoes in bowl; gently toss. Season with salt and pepper; add chives. Stir gently to combine. Let rest 15 min; serve.