There are a couple other potato salads in The Dean & DeLuca Cookbook, by David Rosengarten with Joel Dean and Giorgio DeLuca. I never made this, but I plan to.
--4 Potatoes (about 6-oz each), peeled
--1 cup Chicken Stock
--1/3 cup White Wine
--2 tsp Dijon Mustard
--1 tbsp White-Wine Vinegar
--1/3 cup Olive Oil
--Coarse Salt to Taste
--Fresh-Ground Black Pepper to taste
--1/4 lb Garlic Sausage (Cured sausage, not uncooked kind, preferably Saucisson a l'ail, a French garlic sausage)
--1 tbsp Fresh Tarragon Leaves
--2 tsp Fresh Chives, finely chopped
--2 tsp Fresh Parsley, finely chopped
--1/4 cup Swiss Cheese, chopped to the size of sesame seeds
Steam the potatoes in salted water until just tender (still slightly crunchy in the center - about 30 minutes). While the potatoes are cooking, boil the chicken stock and white wine in a heavy saucepan until reduced to a half cup. In a small bowl, mix the mustard and vinegar, then slowly stream in the olive oil while whisking. Blend until smooth. Set aside. When the potatoes are cooked, reserve the water and set aside. Cut the potatoes into 1/8-inch slices and place them in a roasting pan. Drizzle the reduced stock/wine over the potatoes. Season all with salt and pepper. Let the potatoes absorb the liquid for 5 minutes, then pour off the excess stock. Simmer the sausage in the reserved water until just warm, then slice it into thin rounds (or smaller pieces, if desired). Add to the potatoes along with the tarragon, chives, parsley and Swiss cheese. Toss. Whisk the mustard vinaigrette for a moment (to make sure it's mixed well), then toss with the potatoes to coat evenly. Serve over leaves of lettuce if you wanna be fancy.