2 lbs. of small baby potatoes
2 T. dry white wine
2 T. chicken Stock
3 T. white wine vinegar
1/2 tsp. dijon mustard
2 tsp. kosher salt
3/4 tsp. black pepper
10 T. extra virgin olive oil
1/4 c. sliced scallion (white and green parts)
2 T. chopped dill
2 T. minced parsley
2 T. julienned fresh basil
Cook the potatoes in salted, boiling water until cooked through, bout 20 minutes. Drain and when you can handle the cut in half.
While warm, drizzle with the stock and the wine. Let the potatoes soak up the liquid.
In a small bowl, whisk the vinegar, the mustard and salt and pepper. Slowly drizzle in the olive oil and whisk continuously until well blended.
Add the herbs, scallions and dressing. Mix until well blended. Serve warm or at room temperature.