Adapted from, recipe from A Spoon Full of Thyme

Serves 6

French potato salad- it’s just got to be good! I am not a fan of mayonnaise potato salads so this one sounds great to me.  No mayo and it’s French—tres bien. If you’re vegetarian feel free to substitute a vegetable stock for the chicken stock.  A chiffonade is made by simply rolling the basil leaves together and finely slicing the roll!

2 pounds small potatoes, any color or mix and match colors

2 tbsp good dry white wine or dry vermouth

2 tbsp chicken stock

3 tbsp Champagne vinegar

1 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 fresh 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 about 20 minutes or so, until they are just cooked through.  Be sure to test them. 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, about 10 to 15 minutes.

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