Potato Salad

2 1/2 pounds new potatoes
1/2 cup white wine or chicken broth
1/2 cup extra-virgin olive oil
1 tablespoon white wine vinegar
1 1/2 cups sliced celery
1 cup sliced scallions
2 tablespoons capers
salt and pepper to taste
1/4 cup mayonnaise

Cook whole potatoes until easily pierced with a knife; the time will depend on their size. They will be more absorbent if you cook them whole. Drain and cut into large chunks. While they're still hot, pour white wine or broth over them and toss gently.

Cool to room temperature. Add all remaining ingredients except mayonnaise, toss and chill. When ready to serve, add mayonnaise. Sprinkle with freshly chopped parsley, tarragon or a combination.