1 pound medium potatoes (each about 3 inches in diameter)

1/2 cup finely chopped fresh chives or green onion tops

1/2 cup chopped fresh parsley

2 tablespoons drained capers

3 tablespoons white wine vinegar

1 tablespoon caper liquid from jar

1 teaspoon coarse-grained Dijon mustard

1/2 cup extra-virgin olive oil

Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain potatoes; cool 30 minutes. Peel potatoes, if desired; cut into 1/3-inch-thick slices. Place potatoes in large bowl. Add chives, parsley, and capers. Combine vinegar, caper liquid, and mustard in small bowl. Whisk in oil. Season dressing to taste with salt and pepper. Pour dressing over potatoes; toss gently. Season salad with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

1 pound medium potatoes (each about 3 inches in diameter)

1/2 cup finely chopped fresh chives or green onion tops

1/2 cup chopped fresh parsley

2 tablespoons drained capers

3 tablespoons white wine vinegar

1 tablespoon caper liquid from jar

1 teaspoon coarse-grained Dijon mustard

1/2 cup extra-virgin olive oil

Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain potatoes; cool 30 minutes. Peel potatoes, if desired; cut into 1/3-inch-thick slices. Place potatoes in large bowl. Add chives, parsley, and capers. Combine vinegar, caper liquid, and mustard in small bowl. Whisk in oil. Season dressing to taste with salt and pepper. Pour dressing over potatoes; toss gently. Season salad with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)