Fingerling Potato Salad - cooking recipe

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

Preparation

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