Dijon Vinaigrette Potato Salad

(recipe from Whole Foods Market)

3 lbs. medium Yukon Gold potatoes, whole (each about 3 inches in diameter)
1/2 cup olive oil
3 Tbs. white wine vinegar
2 tsp. coarse-grained Dijon mustard
1 Tbsp. caper liquid from the jar
1 clove garlic, minced
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 cup fresh chives, finely chopped
1/3 cup flat-leaf parsley, chopped
3 Tbsp. fresh tarragon, minced
2 Tbsp. capers, drained

Place the potatoes in a large pot and add enough water to cover them by 2 inches.  Bring the water to a boil and cook the potatoes until tender, about 15 minutes.  Drain the potatoes and let cool.

Whisk together the olive oil, vinegar, mustard, caper liquid, garlic, salt and pepper in a small bowl until blended.  Set aside.

Cut the cooked potatoes into bite-size pieces.  Place the potatoes in a large bowl.  Add the chives, parsley, tarragon and capers.  Pour the dressing over the potato mixture and gently toss to coat.  Serve at room temperature.