The Delicious Crescent

0 Place potatoes in a large cooking pot and cover with an inch of cold water and add one tablespoon salt. Bring it to a rolling boil, lower the heat and let it simmer until potatoes are tender but still have a bite, about [timer minutes=5]5 to 10 minutes[/timer]. Drain and allow to cool.
1 Meanwhile, heat 2 tablespoons olive oil in a skillet at medium-high heat. Add diced shallots and saute, stirring often, until translucent but not brown, about [timer minutes=5]5 minutes[/timer].
2 Add vegetable broth and bring to a simmer. Lower the heat and add vinegar, remaining oil, mustard, sugar, ½ teaspoon salt and pepper. If watery, simmer [timer minutes=2]2 to 3 minutes[/timer] to thicken it a bit.
3 Cut the cooled potatoes into smaller cubes if needed and transfer to a large mixing bowl. Pour the hot dressing over potatoes. Add sliced pickles, half the basil and chives. Toss to coat, crushing larger pieces slightly. Taste and adjust seasoning.
4 Allow the salad to rest at room temperature for a few minutes until potatoes absorb the dressing very well. Top with remaining herbs, freshly ground black pepper, smoked paprika and drizzle of olive oil. Serve the salad warm or at room temperature.