This recipe comes from The Barefoot Contessa Cookbook, by Ina Garten. This is a healthier alternative to potato salad made with mayonnaise-- perfect for transporting to potlucks. It's very versatile, because you can adjust the herbs to those that you like best.
Adapted from foodiewife-kitchen.blogspot.com
pound small white boiling potatoes
pound small red boiling potatoes
tablespoons good dry white wine
tablespoons chicken stock
tablespoons Champagne vinegar
teaspoon Dijon mustard
teaspoons kosher salt
teaspoon freshly ground black pepper
tablespoons good olive oil
cup scallions, minced (white and green parts)
tablespoons fresh dill, minced
tablespoons flat-leaf parsley, minced
tablespoons fresh basil leaves, julienned
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.