French Potato Salad

Ingredients

• 1 pound small white boiling potatoes
• 1 pound small red boiling potatoes
• 2 tablespoons good dry white wine
• 2 tablespoons chicken stock
• 3 tablespoons Champagne vinegar
• 1/2 teaspoon Dijon mustard
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 7 tablespoons good olive oil
• 1/4 cup minced scallions (white and green parts)
• 1-2 tablespoons minced fresh dill
• 2 tablespoons minced flat-leaf parsley
• 2 tablespoons julienned fresh basil leaves
• 2 tablespoons minced tarragon

Nikki's Notes:

• Make sure to use small potatoes.  Once, I used larger yukon potatoes since they didn't have small ones and cut them up and the salad was mushy - lessons learned!
• Make sure to not over cook them, they should still have a slight firmness to them.  The texture of the salad will be much better.  
• I found that it is best to make it then serve it that same day.  If made the day before, the dressing really absorbs into the salad and you will need to add more before serving.  
• I boiled my potatoes the morning of the day that I was serving it, placed them in a bowl to cool and reach room temperature, then cut them, added the wine and stock. Then about an hour before serving, I added the dressing and herbs, tossed and covered with plastic wrap until serving.  
• Best to serve at room temperature.
• Everyone loved this version of a potato salad!  With all of the fresh herbs, it doesn't feel heavy like the yellow mayo potato salad.

Instructions

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 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 1/2 (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 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.

Source:  Ina Garten, FoodNetwork