Drop the red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Then drain potatoes in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut them in 1/2 (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. Add the blanched string beans and toss lightly.

Combine the vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss. Serve warm or at room temperature.

Recipe adapted from Barefoot Contessa.