Boil in salted water until tender (about 20 minutes):
1 pound medium-size red-skinned potatoes
Drain and cool to lukewarm.
Slice the potatoes in 1/2 inch thick slices and place in a large bowl.
Drizzle over potatoes:
1 tablespoon tarragon white wine vinegar
Then add to bowl:
5-6 stalks thinly sliced celery including some green
2 tablespoons capers
3/4 Cup HoneyBaked Ham, cut in strips
6 tablespoons mayonnaise or crème fraîche
3 tablespoons chopped fresh tarragon
Toss gently to mix and season with additional salt & pepper.
