1-1/2 cups Full Circle Organic chicken stock or broth
1/4 cup Food Club vegetable oil
1/4 cup white wine vinegar
2 tablespoons chopped fresh chives
2 tablespoons Dijon mustard
1/2 teaspoon Food Club pure ground black pepper
In large saucepot, place potatoes, 2 teaspoons salt and enough cold water to cover by 1 inch; heat to boiling over high heat. Reduce heat to medium; simmer 20 minutes or until potatoes are fork-tender. Drain potatoes well and let cool; slice 1/4-inch thick and place in medium bowl.
In large skillet, cook bacon over medium-high heat 6 minutes or until almost cooked through, turning occasionally. Add onion; cook 4 minutes, stirring frequently. Drain drippings; stir in stock, oil, vinegar, chives, mustard, pepper and remaining 1 teaspoon salt. Cook 3 minutes, stirring occasionally; pour over sliced potatoes. Serve warm.