Provençal Potato Salad

I love this version of potato salad even more than the creamy, eggy, mustard and relish version you always find at barbecues. It is a little more appealing to those who gag at the word "mayonnaise" and who won't eat anything they can't identify all the ingredients. (ahem...my husband about most foods and definitely about mayo.) This version is an alteration of a recipe in one of Ina Garten's cookbooks, The Barefoot Contessa Cookbook.

Ingredients:

2 pounds small boiling potatoes (white or red)
2 Tablespoons dry white wine
2 Tablespoons chicken stock
1 Tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
7 Tablespoons good olive oil
1/2 Tablespoon dried dill weed
1 Tablespoon minced fresh parsley
1 Tablespoon chopped fresh basil (or 1 teaspoon dried basil)
1/2 pound (or less, depending on your taste) haricots verts, stems removed
1 (4-ounce) can best quality all-white tuna, drained and flaked
1 Tablespoon capers, drained
1/2 cup cherry tomatoes, cut in fourths

1. Drop the potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over them to steam for 10 more minutes. Meanwhile, combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Slowly whisk in the olive oil, 1 Tablespoon at a time to make an emulsion.
When the potatoes are cool enough to handle, cut into halves or fourths, depending on the size, and place in a bowl. Toss potatoes gently with the white wine and the chicken stock. Allow the liquids to soak in for a few minutes while you bring a pot of salted water to a boil. Then, add the vinegar mixture to the potatoes and add the parsley, basil, and dill, and more salt and pepper to taste.

2. Blanch the haricots verts in the boiling salted water for 3 to 5 minutes, until barely tender. Drain. Add to the potatoes. Add the tuna (and you can add as much of that as you like- I don't use the entire 4-ounce can), the tomatoes, and capers to the potato mixture and gently toss to coat and combine. Serve warm or room temperature.