1. Combine the white wine, chicken broth and shallots in a small bowl. Set aside.

2. Place the potatoes in a large saucepan of generously salted water. Bring to a boil and cook for 15-20 minutes or until you can easily pierce the potatoes with a knife. Be careful to not overcook them or they will crumble.

3. Drain the potatoes in a colander.

4. As soon as you can handle the potatoes, cut the potatoes into approximately 1/4-inch slices. Place in a large bowl.

5. Pour the wine-broth-shallot combination over the potatoes and gently toss.

6. Combine the vinegar, mustard, 1/2 teaspoon salt and freshly ground black pepper in a small bowl.

7. Gradually whisk in the Dill olive oil to create an emulsion.

8. Add the vinaigrette to the potatoes along with the herbs and gently toss.

9. Serve immediately warm or at room temperature.

**Inspo came from “From a Chefs Kitchen