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 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.
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.
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 6|
|Calories from Fat: 205 (63%)|
|Amt Per Serving||% DV|
|Total Fat 22.8g||30 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 16.5g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0.3mg||0 %|
|Sodium 422.6mg||15 %|
|Potassium 667.5mg||18 %|
|Total Carbohydrate 27.1g||8 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 23.6g|
|Protein 3.5g||5 %|
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Calories per serving: 323
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