French Potato Salad

I'm experimenting with this, after hearing the ladies in my Wednesday morning walking group going on and on about it. This is a recipe from the internet so if anyone has comments or suggestions I'd like to hear them. I made it again today with much better results than the first time (I followed Dalene's advice about slicing the potatoes before cooking them).

1 lb. small white boiling potatoes
1 lb. small red boiling potatoes
2 Tbsp good dry white wine
2 Tbsp chicken stock
3 Tbsp Champagne vinegar (or other light vinegar)
1/2 tsp Dijon mustard
2 tsp kosher salt
3/4 tsp freshly ground black pepper
10 Tbsp good olive oil

1/4 cup minced scallions (white and green)
2 Tbsp minced fresh dill
2 Tbsp minced flat-leaf parsley
2 Tbsp julienned fresh basil leaves

I like to wash and slice the potatoes THEN drop in boiling salted water, cook about 15-20 minutes, until they are just cooked through. Drain in colander and place a towel over the potatoes to allow them to steam a little bit (5 min.). Toss gently with white wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.

Combine the vinegar, mustard, 1/2 tsp salt and 1/4 tsp pepper; slowly whisk in olive oil to make an emulsion. Add vinaigrette (I used about half of the batch) to the potatoes, toss gently, giving time for liquid to be absorbed a little. Add herbs, kosher salt, pepper and toss. Serve warm or at room temperature.