2) As soon as you can handle them, cut in half (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
3) Combine the vinegar, mustard, 1/2 tsp salt and 1/4 tsp pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes.
4) Add the spring onions, dill, parsley, basil, 1 1/2 tsp salt and 1/2 tsp pepper and toss. Serve warm or at room temperature.