FRENCH POTATO SALAD

Use small boiling potatoes not the ones that crumble. White or red new potatoes are best. Prepare the salad while potatoes are still warm so that they will absorb the dressing.

Ingredients:

2 lbs white or red or combination new (boiling) potatoes
heaping tablespoon salt
white wine or dry white vermouth
chicken stock or canned chicken broth
vinaigrette (see recipe)
minced shallots or green onion

Directions:

Bring water to a boil, add salt and scrubbed potatoes (water should completely cover potatoes) and boil till just tender when pierced with a small knife. Drain and peel as soon as they are cool enough to handle. Cut into fairly thick even slices. Place in mixing bowl. Pour 4 tablespoons white wine or vermouth and 2 tablespoons chicken stock over warm potatoes and toss gently. Set aside till liquids are absorbed. Stir optional minced green onions or minced shallots into vinaigrette and pour over potatoes and toss gently. serve while still warm or chill. Sprinkle fresh herbs before serving.