Rinse potatoes under cold water to remove any dirt still clinging to them. Fill a large saucepan half way with water and add the salt.
Cut potatoes into bite-sized pieces and place them in the pan of water. Place over high heat and bring to a boil. Cook until cooked through but still firm 8-10 minutes.
Meanwhile, in a medium sauté pan heat ¼ cup olive oil over medium low heat. Add onion and cook 3 minutes then add garlic and sauté 1 minute more. Turn off heat and add fresh thyme and dill. Set aside.
In a large bowl combine white wine, chicken broth, green onions, mustard, white wine vinegar, salt and pepper. Whisk to combine thoroughly.
When potatoes are cooked but still firm, drain in a colander. Allow to sit for 2 minutes to completely drain. Pour hot potatoes into large bowl (holding the wine mixture) then pour warm onions over top. Mix gently but thoroughly. Try not to break up the potatoes for a nicer presentation. Allow salad to sit for 30 minutes so potatoes can absorb the dressing.
Serve warm or at room temperature.