Herbed Potato Salad

This afternoon, for Sunday dinner, I made a Chicken Salad Veronique and an Herbed Potato Salad. I saw both of these on Ina Garten's Barefoot Contessa. I adapted the recipes...added a few things.

Below is the recipe as I made it. See FoodTV for the original recipe!

3 pounds Russian Banana fingerling potatoes (2 bags)
Celtic sea salt
2 tablespoons good dry white wine
2 tablespoons chicken stock
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon Dijon mustard
Freshly ground black pepper
2/3 cup good olive oil
1 small Vidalia onion, finely minced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chervil
1 bunch of watercress, chopped
1 bunch of chives, chopped

Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.

Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.

When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the onion, tarragon, chives, watercress & chervil, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.