Ina's 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 good olive oil

1/4 cup minced scallions (white and green parts)

2 Tbsp minced fresh dill

2 Tbsp minced flat-leaf parsley

2 Tbsp chiffonade of fresh basil leaves

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.

The Kitchen Gnome sampled the dish before I could set it aside. He said that he was surprised he liked it....one isn't supposed to mess around with potato salad, I guess! I had to sample, myself. It was delicious. I can hardly wait until dinner!