INGREDIENTS

3 pounds yukon gold potatoes
1 stalk celery finely diced
1 small vidalia onion finely diced
5 scallions thinly sliced
2 tablespoons capers chopped
4 large hardboiled eggs
4 tablespoons drinkable white wine
3 tablespoons chicken broth
2 tablespoons Italian parsley chopped
2 tablespoons fresh dill chopped
1 tablespoon dijon mustard
3 tablespoons white wine vinegar or champagne vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup + 2 tablespoons olive oil

INSTRUCTIONS

In a vast stock pot include the potatoes and cover with cool water. Warmth over high warmth until the point that the water reaches boiling point. Lessen the warmth and stew for 20-25 minutes or until the point when the potatoes are delicate. Tip the pot to deplete all the water at that point put the cover on the pot and let the potatoes steam (off the warmth) for 10 minutes.

Place the eggs in a little sauce container and cover with water. Heat water to the point of boiling and cook for 1 minute. Expel from warmth and let the eggs sit in the boiling water for 10 minutes off the warmth. Keep running under cool water, at that point peel eggs.

Then, slash the celery, onions, scallions and tricks and exchange them to a bowl.

At the point when the potatoes are sufficiently cool to deal with, utilize a sharp blade to peel the free skins from the potatoes. (Try not to stress on the off chance that it doesn't all fall off, you simply need to expel the free bits. Cut the potatoes into 1/4" thick adjusts and exchange to a huge shallow bowl. Sprinkle potatoes with wine and chicken soup and hurl deliberately with a spoon, making an effort not to break them separated excessively. Give the potatoes a chance to absorb the fluids for a couple of minutes.

In the interim, make the dijon dressing. In a bowl, join the dijon, vinegar, salt and pepper and race to consolidate. Gradually shower in the olive oil, whisking always to shape an emulsion. Put aside.

Add the hacked vegetables to the potatoes and shower over the dressing. Include the dill and parsley and gently hurl to coat. Serve warm or at room temperature.