Fingerling Potato Salad

Fingerling potatoes with a dressing containing chicken stock and rice vinegar. Adapted from a www.wegmans.com newsletter. Prep time and cooking time are estimates. Add minced garlic to the dressing if you like. You may not need all the dressing. Taste and use the quantity of dressing you desire; set aside the rest for another time.

• Ready In: 40 mins
• Serves: 3

Ingredients

• 1  lb fingerling potato

• DRESSING

• 1⁄2 cup  chicken stock
• 3  tablespoons rice vinegar
• 1⁄3 cup  vegetable oil
• 2  teaspoons Dijon mustard
•  chives or  green onion, finely chopped
•  salt and pepper

Directions

1. Place potatoes in pot with enough salted water to cover.
2. SIMMER (do not boil) on medium for about 20 minutes until potatoes are fork-tender; drain.
3. Cool potatoes just enough to handle comfortably.
4. Slice slightly cooled potatoes in 1/4-inch rounds.
5. Place potato rounds in a serving bowl; set aside.
6. Heat chicken stock to a simmer on medium in a small saucepan.
7. Whisk in vinegar, oil, and mustard.
8. Simmer, stirring constantly, until heated through.
9. Add stock mixture to potatoes in bowl; gently toss.
10. Season to taste with salt and pepper.
11. Add chives and stir gently to combine.
12. Let rest 15 minutes at room temperature; serve.