DRESSING 2 tablespoons dry white wine 2 tablespoons white wine vinegar 2 tablespoons olive oil 1 tablespoon minced fresh parsley 2 large cloves garlic, peeled and minced 1/4 teaspoon salt, or to taste (optional) 1/2 teaspoon freshly ground black pepper Place sausage in a dry skillet in a microwave, and cook the sausage until most of the fat is rendered out. Drain the sausage on paper towels. Set the sausage aside. Place the whole, unpeeled potatoes in a large saucepan or Dutch oven. Add the broth or the broth-water combination, and bring the liquid to a boil. Reduce the heat to low, cover the pan, and simmer the potatoes for 10 to 20 minutes (depending on the size of the potatoes) or until the potatoes are just tender when they are pierced with a fork. Using a slotted spoon, remove the potatoes from the broth (the broth can be frozen and reused), and let the potatoes cool. When they are cool enough to handle, peel them, and cut them into 1/2-inch dice. Place the potatoes in a salad bowl. Add to the potatoes the reserved sausage, onion, and scallions. To prepare the dressing, combine the dressing ingredients in a small bowl or jar. Pour the dressing over the potato mixture, and toss the salad gently.