INGREDIENTS
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2 pounds Yukon gold potatoes
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2 tablespoons canola oil
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2 tablespoons apple cider vinegar
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1 tablespoon white vinegar
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1/4 - 1/3 cup hot vegetable broth (water with a vegetable bullion cube dissolved)
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1/2 medium onion, chopped
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1 tablespoon brown deli mustard
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Salt and Pepper to taste
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2 tablespoons parsley, minced
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2 tablespoons chives, finely chopped