INGREDIENTS
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2 pounds yukon gold potatoes
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1 onion (peeled, finely chopped)
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4 tablespoons white vinegar
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1 tablespoon olive oil
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1 teaspoon Kosher salt
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2 teaspoon Dijon mustard
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1/2 cup beef broth (warmed)
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freshly ground black pepper (to taste)
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LETTUCE SALAD:
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2 heads bibb lettuce (leaves only)
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1/2 lemon (juiced)
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1/4 cup olive oil
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Kosher salt and freshly ground black pepper (to taste)