French Potato Salad

This can be used alone as a warm potato salad or used as part of the provencal salad recipe.  Both recipes come from Ina Garten.

Ingredients
1 lb small white boiling potatoes
1 lb small red boiling potatoes
2 Tbs good dry white wine
2 Tbs chicken stock
3 Tbs champagne vinegar
1/2 tsp Dijon mustard
2 tsp kosher salt
10 Tbs olive oil
1/4 minced scallions--white and green parts
2 Tbs minced fresh dill
2 Tbs minced flat leaf parsley
2 Tbs chiffonade of fresh basil

Directions
1.  Drop the white and red potatoes into a large pot of boiling salted water and cook 20-30 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.
2.  As soon as you can handle them, cut in half or quarters if they are large and place in a medium bowl.  Toss gently with the wine and chicken stock.  Allow the liquids to soak into the warm potato before proceeding.
3.  Combine the vinegar, mustard, 1/2 tsp salt, and 1/4 tsp pepper and slowly whisk in the olive oil to make an emulsion.  Add the vinaigrette to the potatoes.
4.  Add the scallions, dill, parsley, basil, 1 1/2 tsp salt and 1/2 tsp pepper.
5.  Toss.  Serve warm or at room temperature.