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 half (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, salt, and pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, salt and pepper and toss. Serve warm or at room temperature.
Everyone made American potato salad with mayonnaise until Julia Child showed us how to appreciate the freshness and beauty of perfectly cooked potatoes with green herbs and a flavorful vinaigrette. This is my version of her dish. It is most delicious in early autumn when the small potatoes have been freshly dug and they have a sweet flavor and a creamy texture. I also love to make it into a beautiful summer lunch by adding all kinds of delicious Provencal ingredients (see the Provencal Potato Salad)
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 6|
|Calories from Fat: 206 (64%)|
|Amt Per Serving||% DV|
|Total Fat 22.9g||31 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 16.5g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0.3mg||0 %|
|Sodium 434.1mg||15 %|
|Potassium 729.6mg||19 %|
|Total Carbohydrate 27g||8 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 23.4g|
|Protein 3.7g||5 %|
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Calories per serving: 323
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