INGREDIENTS
2
lbs Yukon gold potatoes (cut into wedges)
2 tbsp
olive oil
1 tsp
vegetable bouillon (msg-free)
2 tbsp
olive oil
1
large clove of garlic (minced)
2 tsp
Dijon mustard
1 tbsp
fresh lemon juice
1 tbsp
apple cider vinegar
1/4 tsp
kosher salt
few grinds of fresh black pepper
1/2 tbsp
chopped chives
2 tbsp
crumbled goat cheese