French Potato Salad

Potatoes.  My daughter called me one time to be the decision maker in a debate she and her husband were having.  Can you say potatoes are your favorite food?  Or do you have to be more specific as in, baked potato, french fries, scalloped potatoes, etc.  My vote was for, potatoes in any way shape or form can be your favorite food!  I know in this whole day and age of no carbs, no white food, and all of those other philosophies that involve limiting what anyone enjoys, I should not admit my favorite ingredient is the earthy, clean tasting potato!  Pshaw to naysayers that you should not eat something over another.  Hey, it is a given that artificial based food, processed sugar, and high fat laden fare is not healthy, but a potato? C'mon, it is from the earth and very tasty!  Be wise in how you prepare them and they can be a source of many good things including they contain 45% of the daily value for vitamin C; they have more potassium than bananas, spinach or broccoli, and other vitamins and minerals!  Ok, I am not getting a kickback for the state of Idaho, although a kickback form anyone would be nice, I just believe that you should eat what you like if it makes sense!
Our herb garden is getting out of control, and we pulled up our first potatoes of the season.  This is a light way to make a potato salad that is better for you than a mayonnaise based picnic salad.  It is a fresh tasting, and a little elegant!

French Potato Salad
printable recipe

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.