Fill a large pan half full with cold salted water.
Scrub and peel potatoes.
Slice into ¼ inch thick slices and add to water as you cut.
Heat pan over medium high heat and bring to a low boil.
Gently boil for 5 minutes or until just tender.
Drain and return potatoes to pan off of the heat.
Cover and let steam for 5 minutes.
Add chicken stock and white wine to warm potatoes. Toss gently.
In a small bowl, combine the vinegar, mustard, salt and pepper.
Slowly whisk in the olive oil.
Gently toss vinaigrette, scallions and herbs with potatoes.
Serve warm or at room temperature.
Notes
Slice large potatoes in half to keep sizes fairly uniform.
Steaming the potatoes allows them to stay firm – don’t skip this step.
Hot potatoes absorb liquid. By tossing first with white wine and chicken stock the flavor will penetrate. You can also do this when making American potato salad so that you can use less mayo once the potatoes have cooled.
Make ahead and refrigerate and bring to room temperature before serving.
Recipe by Fit Bottomed Girls at https://fitbottomedgirls.com/2015/05/a-picnic-classic-french-potato-salad/