Give your weekend barbeque a touch of class with this potato salad, packed with herb-infused flavor and inspired by a Julia Child recipe from Mastering the Art of French Cooking.

Serves six to eight people. 

Salad ingredients

• 3 pounds mixed small red and white new potatoes
• 6 tablespoons (about 1/3-cup) chicken stock
• 1 teaspoon capers
• 1/4-cup thinly sliced scallions (white and green parts)
• 2 tablespoons minced fresh thyme
• 2 tablespoons minced flat-leaf parsley
• 2 tablespoons julienned fresh basil leaves
• Kosher salt and freshly ground black pepper to taste

Dressing ingredients

• 5 tablespoons Champagne vinegar or white wine vinegar
• 1 teaspoon Dijon mustard
• 1/2-teaspoon kosher salt
• 1/4-teaspoon freshly ground black pepper
• 7 tablespoons of quality olive oil

Preparation

Cook the potatoes into a large pot of boiling salted water for 20 to 30 minutes, until they are just cooked through. Transfer to a colander, drain, and cover with a clean dish towel for 10 minutes, so the potatoes steam a little. While still hot (but not too hot to handle), cut in halves or quarters, depending on size, and place in a large bowl. Add the chicken stock and toss gently. The potatoes should absorb the liquid almost instantly.

While the potatoes cook, prepare the dressing. In a medium bowl combine the vinegar, mustard, 1/2-teaspoon salt and 1/4-teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Taste and adjust ingredients to your preference.

Pour the vinaigrette over the potatoes. Add the capers, scallions, thyme, parsley, basil, salt and pepper to taste and toss to combine.

Great served immediately while warm; even better if the flavors meld overnight.