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1 pound baby red potatoes
1/2 teaspoon kosher salt, plus more for cooking the potatoes and broccoli
1/2 pound broccoli florets, cut into small pieces
1 clove garlic, smashed
1 heaping teaspoon Dijon mustard
1 teaspoon brown sugar
1/4 teaspoon freshly ground black pepper
1/4 cup white balsamic vinegar
1/4 cup canola/olive oil blend
2 scallions, sliced thinly
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1st Keep
 DandelionJane
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