Active time: 20 min Start to finish: 45 min
Recipe information
Total Time
45 min
Yield
Makes 4 servings
Ingredients
2 1/2 lb medium yellow-fleshed potatoes such as Yukon Gold
1 tablespoon whole-grain or coarse-grained mustard
1 tablespoon white-wine vinegar
2 teaspoons finely chopped drained bottled capers
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons finely chopped shallot (1 large)
1/2 cup extra-virgin olive oil
1/3 cup chopped fresh flat-leaf parsley
Preparation
Step 1
Peel and quarter potatoes, then cover with salted cold water by 2 inches in a 5-quart pot and simmer, covered, until just tender, 20 to 25 minutes.
Step 2
While potatoes are cooking, whisk together mustard, vinegar, capers, salt, pepper, and shallot. Add oil in a slow stream, whisking until emulsified.
Step 3
Drain potatoes in a colander and cool slightly. Break up warm potatoes into smaller chunks with a spoon and stir in vinaigrette and parsley. Serve potatoes warm.
