French potato salad

Ingredients:

• 450 g small white potatoes for boiling
• 450 g small red potatoes for boiling
• 2 tbsp. dry white wine
• 2 tablespoons chicken broth
• 3 tablespoons champagne vinegar
• 0.5 tsp Dijon mustard
• 2 teaspoons coarse salt
• 3/4 tsp freshly ground black pepper
• 10 tbsp. l. olive oil
• 1/4 cup chopped green onions (white and green parts)
• 2 tbsp. chopped fresh dill
• 2 tbsp chopped fresh parsley
• 2 tablespoons fresh basil leaves, thinly sliced

Preparation:

1. Place the white and red potatoes in a large pot of boiling salted water and cook for 20-30 minutes, until tender. Drain the potatoes in a colander and cover with a towel to steam for another 10 minutes. Once the potatoes are cool enough to handle, cut each in half (or quarters for larger potatoes) and place in a medium bowl. Gently stir in the wine and chicken broth. Allow the warm potatoes to absorb the liquid.
2. Combine vinegar, mustard, 0.5 teaspoon salt, and 1/4 teaspoon black pepper, then gradually whisk in olive oil until the dressing forms an emulsion. Pour the vinaigrette over the potatoes. Add green onions, dill, parsley, basil, 1.5 teaspoons salt, and 0.5 teaspoon black pepper and toss. Serve warm or at room temperature.