WARM FRENCH POTATO SALAD
2 pounds small boiling or baby potatoes (if using bigger ones, about 6 medium potatoes), unpeeled
2-3 tablespoons dry white wine
2-3 tablespoons chicken broth, low sodium
3 tablespoons white wine vinegar
1 teaspoon Dijon or champagne mustard
1/2 cup plus 2 tablespoons olive oil
1/4 heaping cup or so of minced green onion (you can use red or sweet onion, too)
2 tablespoons fresh dill, chopped or 1/2 teaspoon dried dill
2 tablespoons fresh basil, chopped or 1 teaspoon dried basil
Palmful fresh parsley, minced (opt)
Salt and pepper to taste
Cook potatoes in salted boiling water until just cooked through, not mushy, about 20 minutes for smaller ones, a bit longer for larger potatoes.
Drain in a colander. As soon as you can handle them, peel them if you want, and cut them into halves or quarters, depending upon their size.
While still warm, toss gently with wine and broth. Let liquids soak in while making the dressing.
Combine vinegar and mustard together. Then slowly whisk in oil. Pour dressing over potatoes and then add onions, herbs, salt and pepper, and mix gently. Adjust salt and pepper if necessary.Serve warm or room temperature.