2 pounds red potatoes
cup chicken stock
1/2 cup diced onions
1/2 cup white vinegar
teaspoon Dijon mustard
3 tablespoons olive oil
3 tablespoons chopped
Preheat oven to 350
Cook potatoes in the jackets until done. Drain and set potatoes on
a sheet pan and dry in oven for 5 minutes. Peel while warm and slice thin.
Bring stock, onions, vinegar, mustard, salt and pepper to a boil. Reduce by
half, then add oil and pour over potatoes.
Toss gently and marinate for 1
hour. Just before serving, sprinkle with chives.