French Potato Salad

• 1 pound small white boiling potatoes
• 1 pound small red boiling potatoes
• 2 T dry white wine
• 2 T chicken stock
• 2 T champagne vinegar
• 1/2 t Dijon mustard
• 2 t kosher salt
• 3/4 t freshly ground black pepper
• 10 T good olive oil
• 1/4 c minced scallions (white and green parts)
• 2 T minced fresh dill
• 2 T minced flat-leaf parsley
• 2 T chiffonade of fresh basil leaves

1. Drop the potatoes in a large pot of boiling slated water and cook for 20-30 minutes, 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 half (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes.
2. Combine the vinegar, mustard, 1/2t salt, and 1/4t pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the rest of the ingredients and toss. Serve warm or at room temperature.

white boiling potatoes, red boiling potatoes, t, t, t, mustard, kosher salt, ground black pepper, t, scallions, t, t, t chiffonade

Taken from www.epicurious.com/recipes/member/views/french-potato-salad-50038762 (may not work)