- In a deep skillet, add olive oil, potatoes and Organic Free Range Chicken Broth Low Sodium. Bring to medium heat, cover and simmer for 10-15 minutes until broth has boiled off and potatoes start to crisp around the edges. Add more liquid if needed.
- Let potatoes cool in the fridge for 15-20 minutes. Remove from the fridge and add peas, onion, radish, mint, and green onions.
- In a small mixing bowl combine all dressing ingredients. Gently toss the dressing with the potato salad and serve!