French Potato Salad

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