French Potato Salad

Ingredients

• 1 pound small, white potatoes
• 1 pound small, red potatoes
• 2 Tbs. white wine
• 2 Tbs. chicken stock
• 3 Tbs. Champagne vinegar
• 1/2 tsp. Dijon mustard
• 2 tsp. kosher salt
• 3/4 tsp. freshly ground black pepper
• 10 Tbs. good olive oil
• 1/4 c. minced scallions (white and green parts)
• 2 Tbs. minced fresh dill
• 2 Tbs. minced flat-leaf parsley
• 2 Tbs. julienned fresh basil leaves

Directions

• Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 minutes (at most), until they are just cooked through
• Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes
• As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl
• Toss gently with the wine and chicken stock and allow the liquids to soak into the warm potatoes before proceeding
• Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion
• Add the vinaigrette to the potatoes
• Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss
• Serve warm or at room temperature

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