Spring Potato Salad

— Michele Ramsey —


3 TBS RR&Co Spring Oxymel

1/4 c chicken broth

1/4 c dry white wine

1/4 c olive oil

1/2 lemon, juiced

2 TBS Dijon mustard

2 TBS drained capers

4 green onions, sliced

2 1/2 lbs red potatoes, boiled fork tender


Boil the potatoes in salted water. Meanwhile mix all the other ingredients. Slice the potatoes, salt all over, cover in the dressing, then let it sit one hour to soak up all the good flavors.