Potato salad with basil
1 1/2 pounds baby gold Yukon potatoes
3 tablespoons champagne vinegar
3 tablespoons chicken broth
2 tablespoons mayonnaise
1/2 teaspoon dijon mustard
10 leaves of spinach or basil, ripped into small pieces
A small bunch of chives, cut into small pieces
Dash of salt
Dash each of garlic powder, onion powder
Boil the potatoes in a pot of water for 20-30 minutes, or until tender when pierced with a fork. Drain pot. Let potatoes cool for about 10 minutes. Cut into quarters and place in a medium bowl. Add vinegar and chicken broth. Toss gently and let sit until the potatoes have soaked up the liquid.
Once the liquid has been absorbed, add the mayonnaise, dijon mustard, chives and spinach or basil. Mix and add salt and spices to taste. Refrigerate until ready to serve.