1/2teaspoonof whole grain mustard or pickled mustard seeds
2teaspoonsof salt
1/2teaspoonof black pepper
8tablespoonsof extra virgin olive oil
1/2cupof chopped fresh herbs such as parsleychive, basil dill
Instructions
Add potatoes and water to a microwave proof bowl and cover with plastic wrap. Microwave on high for twenty minutes. Check that potatoes are fork tender (if not, cook for ten more minutes).
Drain the potatoes and put back in the bowl with chicken stock and wine. Cover the bowl with a kitchen towel and let sit for 10 minutes.
Whisk the vinegar and mustards together. Slowly stream in the olive oil until it is emulsified.
Add the vinaigrette to the potatoes along with salt, pepper and chopped herbs.