4

1 lb red baby potatoes, scrubbed
1 lb gold baby potatoes, scrubbed
2 Tablespoons of white wine
3 Tablespoons of fat free chicken stock (can use vegetable stock to keep it vegetarian)
3 Tablespoons Epicurean Honey Ginger Balsamic Vinegar
3 Tablespoons Epicurean Arbosana Olive Oil
1 teaspoon of whole grain mustard
1 teaspoon of Dijon mustard
salt and pepper
1/4 cup of chopped, fresh herbs (i.e. a combination of dill, parsley and chives)

Place potatoes in a small pot and cover with cold water. Cover and bring to a boil over high heat, reduce heat to a low boil and cook until potatoes are tender, about 20 minutes. Drain in a large colander and place a tea towel over the potatoes. Allow potatoes to sit under the towel and steam for about 10 minutes. When potatoes are cool enough to handle, slice potatoes into 1/4 inch thick slices and place in a large bowl. Pour chicken stock and wine over potatoes and let sit while you make the vinaigrette. In a small lidded container pour in Epicurean Arbosana Extra Virgin Olive Oil, Epicurean Honey Ginger Balsamic Vinegar, both types of mustard and salt and pepper. Replace lid and shake vigorously until ingredients are well blended. You can alternately whisk all the ingredients in a bowl if you prefer. Pour dressing over the warm potatoes, sprinkle with chopped herbs and toss gently to combine. Adjust salt to taste. Potato salad can be served warm, room temp or chilled.