French Potato Salad

water
3 lbs. Yukon Gold potatoes, washed well
1/3 cup vegetable stock
2 T. white wine
3 T. olive oil
3 T. white wine vinegar
1 T. Dijon mustard
3/4 t. sea salt
1/4 t. freshly ground black pepper
1/4 cup freshly chopped parsley
2 T. freshly chopped dill
2 T. freshly chopped tarragon
1 cup green onions, thinly sliced


In a large pot, cook the whole potatoes in boiling water
for 15-20 minutes or until fork tender.

Carefully drain, rinse with cold water, and set
aside to cool for 30 minutes.

When cool enough to handle, thinly slice the potatoes and
transfer them to a large bowl.

Pour the vegetable stock and white wine over the potatoes,
toss gently to thoroughly coat, and then set them aside to cool.

In a small bowl, place the olive oil, vinegar, mustard, salt,
and pepper, and whisk well to combine.

Add the herbs and whisk well to thoroughly incorporate them into
the mixture.

Drizzle the dressing over the potatoes, add the green onions,
and toss gently to thoroughly coat the potatoes with the
dressing.

Cover and chill for 30 minutes or more to allow the flavors to
blend.

Gently toss the potato salad again and allow it to come to room
temperature before serving.

Yield: 1 1/2 Quarts