Ingredients
1-1/4 pounds small purple potatoes (about 11), quartered1 pound small Yukon Gold potatoes (about 9), quartered1 pound small red potatoes (about 9), quartered1/2 cup chicken stock1/4 cup white wine or additional chicken stock2 tablespoons sherry vinegar2 tablespoons white wine vinegar1-1/2 teaspoons Dijon mustard1-1/2 teaspoons stone-ground mustard3/4 teaspoon salt1/2 teaspoon coarsely ground pepper6 tablespoons olive oil3 celery ribs, chopped1 small sweet red pepper, chopped8 green onions, chopped3/4 pound bacon strips, cooked and crumbled3 tablespoons each minced fresh basil, dill and parsley2 tablespoons toasted sesame seeds
Preparation
Place all potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl. Drizzle potatoes with stock and wine; toss gently, allowing liquids to absorb.
In a small bowl, whisk vinegars, mustards, salt and pepper. Gradually whisk in oil until blended. Add vinaigrette, vegetables, bacon and herbs to potato mixture; toss to combine. Sprinkle with sesame seeds. Serve warm.
