Yields about 6 cups, serving 4 to 6
2 pounds potatoes
½ cup extra virgin olive oil
½ cup ¼ inch slices of scallions, green & white parts
½ cup chopped onion
3 cloves garlic, mashed and coarsely chopped (1 ½ tsp)
1/3 cup white wine
1 ½ tablespoons Dijon style mustard
2 to 3 tablespoons chopped chives
2 tablespoons coarsely chopped herbs (I used 2 tablespoons each of parsley, basil, and dill but I think anything would work well. Jaque recommends tarragon)
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
1. Scrub the potatoes and put them whole in a saucepan with water to cover by ½ inch. Bring water to boil, reduce heat, and cook potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly.
2. Heat 2 tablespoons of olive oil in a small sauté pan. When hot, add scallions and onions, toss to coat well, and cook for about a minute over medium high heat. Add garlic, toss to ix, and cook for just a few moments, then remove the pan from the heat.
3. Slice the potatoes while still warm, cutting them into bite size pieces. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper and gently fold all together, mixing well but not crushing the potatoes. Taste and adjust seasoning.