Per Maria's request. This is Ina Garten's recipe because my Cuisine of the Rose book is not where I thought it should be--which means it could be anywhere in this house. But this recipe's very similar and absolutely comes from the same frame of mind about keeping it simple. Use any combination of herbs you want--or even just parsley. I have lots of fresh oregano in my garden right now, so I'll be using that with parsley in place of the others. Tarragon's terrific, too.
Oh, and different from Ina, I use white new potatoes and slice them about 1/4" thick before cooking. They cook (enough, allowing for carry over cooking) in about 5 minutes.
INA GARTEN's FRENCH POTATO SALAD
1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves
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.