French Potato Salad

3 Tbsp Chicken Broth

1 Shallot, minced

1 tsp Rosemary Sea Salt

1 1/2 lb Baby Yukon Gold Potatoes

1 1/2 lb Baby Red Potatoes

3 Tbsp Prosecco Wine Vinegar

1/4 c Meyer Lemon Balsamic

1/2 c Tuscan Herb EVOO

1 tsp Creamy Garlic Mustard by Terrapin Ridge

1 tsp Pepper, freshly ground

2 Tbsp Parsley, fresh/chopped

2 Tbsp Chives, fresh/chopped

1 Tbsp Tarragon, fresh/chopped

1 Tbsp Herb & Garlic Dipper

1 Pasta Rock

Directions:

1. Combine Prosecco Vinegar, chicken broth, and minced shallots in a bowl and set aside.

2. Bring a pot of water to a boil. Add pasta rock for 90 seconds, then remove. Add in potatoes and boil for 15-20 minutes until tender. Do not over boil them. Drain potatoes and allow to cool. Once they have cooled enough to handle, cut potatoes into halves or slices. Place in a large bowl.

3. Pour shallot mixture, chives, tarragon and parsley over potatoes and toss. Combine Lemon Balsamic, Creamy Onion Mustard, Rosemary Sea Salt, pepper, and Herb & Garlic Dipper in a small bowl or dressing bottle. Taste and adjust if necessary. Add to potatoes and toss. 

4. Serve warm or at room temperature.